Basmati Rice Salad
Serves: 3
Ingredients
- MAIN INGREDIENTS
- 200g basmati Rice
- 400ml water
- 1 shallot, sliced
- 1 tsp turmeric, ground
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp chilli flakes
- 1 tsp paprika
- 4 tsp salt
- 100g chickpeas
- 1 roasted red pepper
- 25g chopped coriander
- THE DRESSING
- 1 tbsp English mustard
- 2 tbsp white wine vinegar
- 4 tbsp olive oil
- 1 tsp honey
- 1/2 tsp ras el hanout spice (Moroccan spice) or if not available a pinch of each of the following: saffron, chilli powder, cayenne pepper, paprika
Profitability
high
Method
- Place the rice with the water in a suitable sized pan, cover and bring to the boil. Simmer until cooked (the water should have evaporated and you should be left with fluffy rice)
- Once cooked, refresh in cold water to stop the cooking process
- While the rice is cooking, place a pan onto the stove with a little oil. Once hot, place the shallots into the pan, turn down the heat and sweat gently for 15 minutes
- Put the spices in with the shallots and cook for a further 10-15 minutes
- Place the chickpeas and the red pepper with the shallots and spices and place in a suitable bowl with the drained rice and chopped coriander
- For the dressing, place the mustard and honey in a bowl. Whisk in the white wine vinegar until incorporated. Slowly whisk in the olive oil and then add the spices
- Drizzle over the rice salad
- You can finish the salad with a little natural yoghurt if you like. It also eats well with chicken or fish