Spiced rice salad
- Published: 31 May 10
- Updated: 18 Mar 24
This spicy rice salad recipe is ideal for summer and al fresco eating. Serve as part of a picnic, if you like.
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Serves 6
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Takes 10 min to make, 15 min to cook, plus defrosting
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Ingredients
- 1 large red onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp olive oil
- Knob of butter
- 1 tsp cumin seeds
- ½ tsp chilli flakes
- 300g basmati rice
- 650ml vegetable stock, hot
- 400g tin kidney beans, drained and rinsed
- Zest of 1 lime
- Small bunch of fresh coriander, leaves chopped
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Method
- In a saucepan with a tightly fitting lid, soften the onion and garlic in the olive oil and butter over a low heat. Increase the heat, add the cumin and chilli and cook, stirring, for
- 2 minutes. Stir in the rice, mixing it with the buttery onion. Pour in the stock, bring to a simmer, cover and cook over a low heat for 5 minutes. Remove from the heat and leave for 5 minutes with the lid on. Fork through the kidney beans, lime zest and seasoning. Cool completely.
- Spoon into plastic containers, seal and freeze for up to 3 months.
- Defrost well, stir in the coriander and serve cold. (If not freezing, add the coriander with the beans and zest, re-cover, leave for 5 minutes
- to warm through, then serve.)
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- Recipe from June 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 221kcals
- Fat
- 3.7g (1.1g saturated)
- Protein
- 9.2g
- Carbohydrates
- 39.3g (2.6g sugar)
- Salt
- 0.8g
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