CARIBBEAN RICE SALAD
PREPARATION TIME: 10 mins | COOKING TIME: 25 mins | SERVES: 4 | ||
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INGREDIENTS | ½ cup | Green olives, sliced |
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2 cups | Rice (wild, brown or Basmati | 1½ tsp | Madras curry powder |
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| or a mix of all three) | ½ cup | Pineapple juice |
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6 cups | Water |
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½ cup | Fresh pineapple pieces, | French dressing (1 cup) |
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| diced into 1” pieces | 1/2 cup | Oil |
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½ cup | Cashew nuts (kaju) | 2 tbsp | Lemon (nimbu) juice |
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1 tbsp | Oil | ½ tsp | Salt |
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½ cup | Spring onions with greens, | ½ tsp | Pepper |
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| chopped fine | 1 tsp | Wholegrain mustard |
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1 cup | Red bell peppers, diced |
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METHOD
You can use a mix of different rice as long as each one is cooked separately. Soak the rice in plenty of water for an hour. If you are using different rice, soak each one separately. Brown and wild rice will take much longer to cook than white. Drain and place in a MWO with the water for 12 minutes on HIGH for white, and about double that time for wild rice. Remove and cool. Drain any excess water. Put the cashew nuts and oil in a bowl. Microwave for 1 minute. Remove. Add to salad ingredients. Put all the salad ingredients in a bowl.
Add Madras curry powder and any juice from the pineapple (alternatively, take tetra pak pineapple juice) to the French dressing. Pour over the salad. Serve at room temperature. Toss and serve in pineapple shell or on a bed of lettuce.
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