CARIBBEAN RICE SALAD

PREPARATION TIME: 10 mins

COOKING TIME: 25 mins

SERVES: 4

 

 

 

 

 

 

 

 

INGREDIENTS

½ cup

Green olives, sliced

 

2 cups

Rice (wild, brown or Basmati

1½ tsp

Madras curry powder

 

 

or a mix of all three)

½ cup

Pineapple juice

 

6 cups

Water

 

 

 

½ cup

Fresh pineapple pieces,

French dressing (1 cup)

 

 

diced into 1” pieces

1/2 cup

Oil

 

½ cup

Cashew nuts (kaju)

2 tbsp

Lemon (nimbu) juice

 

1 tbsp

Oil

½ tsp

Salt

 

½ cup

Spring onions with greens,

½ tsp

Pepper

 

 

chopped fine

1 tsp

Wholegrain mustard

 

1 cup

Red bell peppers, diced

 

 

 

 

 

 

 

 

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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Samsung Microwave Oven warranty Caribbean Rice Salad

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