adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Green and gold curried rice salad recipe
0 Likes
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Quick and delicious summer meal ready in just 15 minutes!
Ingredients:
  • 300.00 gm basmati rice
  • 125.00 ml frozen peas
  • 1 corn cob, husk and silk removed
  • 126.25 gm coconut milk
  • 31.50 gm lime juice
  • 30.00 ml tamari
  • 2.50 gm mild curry powder
  • 2cm piece fresh ginger, peeled, finely grated
  • 1/4 tsp dried chilli flakes
  • 21.60 gm honey
  • 1/2 small pineapple, peeled, cored, halved, sliced
  • 1 green capsicum, sliced
  • 165.00 ml unsalted roasted cashew nuts, roughly chopped
  • 60g baby spinach
  • 2 celery stalks, trimmed, thinly sliced diagonally
  • 125.00 ml small fresh mint leaves
Instructions:
  • In a large saucepan, cook rice in boiling salted water for 12 minutes until tender. Add peas in the last 3 minutes of cooking. Drain, rinse under cold water, drain well, and cool.
  • Preheat a barbecue grill or chargrill pan on high heat. Grill the corn, turning occasionally, for 8 to 10 minutes until tender and slightly charred. Place the corn on a cutting board, let it cool for 5 minutes, then cut the kernels off the cob into large chunks.
  • In a large bowl, mix together coconut milk, lime juice, tamari, curry powder, garlic, ginger, chili (if desired), and honey. Season with salt and pepper. Set aside 1/3 of the dressing. Add rice to the bowl and toss until well coated.
  • Combine pineapple, capsicum, cashews, spinach, celery, corn, and half of the mint leaves with the rice mixture. Season generously with salt and pepper, then gently mix together.
  • Move the rice salad into a serving bowl. Add the rest of the dressing on top. Garnish with the remaining mint before serving.

Similar Recipes