Indian rice salad with currants and almonds

Source: Super food ideas - April 2011 - page 34

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Serves 4 - Prep 15 min - Cooking 15 min

3/4 cup basmati rice
 100g wild rice
 2/3 cup slivered almonds
 2/3 cup Greek-style yoghurt
 1 1/2 tablespoons lime pickle
 1/3 cup currants
 1 cup chopped fresh coriander leaves

  1. Cook basmati rice and wild rice separately, following packet directions. Place on a tray. Set aside to cool.
  2. Meanwhile, heat a frying pan over medium-high heat. Cook almonds for 3 to 4 minutes or until golden. Combine yoghurt, pickle and 1 tablespoon cold water in a bowl.
  3. Reserve 1 tablespoon each of almonds, currants and coriander. Place remaining almonds, currants and coriander, rice and yoghurt mixture in a bowl. Gently toss to combine. Serve topped with reserved almonds, currants and coriander.

Vic Lic

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