Curried Coconut Rice Salad
- Minutes to Prepare:
- Number of Servings: 18
Ingredients
5 cup basmati Rice (cooked)2 cup fresh or frozen peas1 medium diced cucumber (at least one cup)1 cup chopped apple or pear 1/2 cup spring onions thinly sliced1/2 cup safflower or other mild, cold-pressed oilJuice of 2 lemons, or 8 tablespoons2 tablespoon Demerara sugar 2 teaspoon curry powder1 teaspoon turmeric1/2 teaspoon cayenne pepper1/2 cup fresh parsley finely chopped (optional)Salt and pepper to taste
In a medium-sized saucepan, pour two cups water and ½ teaspoon salt. Bring to a boil.
When water is rolling, add rice. Stir to keep rice from sticking, bring to a boil again, then lower flame to lowest level and cover the pan. Steam rice until done, about 20 minutes.
In the meantime, prepare dressing: In a small bowl mix oil, lemon juice, sugar or honey, curry powder, turmeric, cayenne pepper, mint, fresh ginger and parsley (if desired).
4. When rice is cooked, add peas—no need to cook peas separately, the hot rice will steam them to perfect al dente crispness.
5. Scoop rice into a large bowl and let cool slightly. At this point you may add other vegetables or fruits—if desired. If using nuts, wait to stir them in just before serving.
6. Pour dressing over rice and stir to blend thoroughly. Add salt and pepper to taste. Spoon salad into storage container or serving dish, cover and chill for at least 2 hours before serving.
Serving Size: 18 x 1/2 cup servings is 138 cal or 1 cup is 266 cal
Number of Servings: 18
Recipe submitted by SparkPeople user KIWIBIRD.
When water is rolling, add rice. Stir to keep rice from sticking, bring to a boil again, then lower flame to lowest level and cover the pan. Steam rice until done, about 20 minutes.
In the meantime, prepare dressing: In a small bowl mix oil, lemon juice, sugar or honey, curry powder, turmeric, cayenne pepper, mint, fresh ginger and parsley (if desired).
4. When rice is cooked, add peas—no need to cook peas separately, the hot rice will steam them to perfect al dente crispness.
5. Scoop rice into a large bowl and let cool slightly. At this point you may add other vegetables or fruits—if desired. If using nuts, wait to stir them in just before serving.
6. Pour dressing over rice and stir to blend thoroughly. Add salt and pepper to taste. Spoon salad into storage container or serving dish, cover and chill for at least 2 hours before serving.
Serving Size: 18 x 1/2 cup servings is 138 cal or 1 cup is 266 cal
Number of Servings: 18
Recipe submitted by SparkPeople user KIWIBIRD.
Nutritional Info Amount Per Serving
- Calories: 138.6
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 19.7 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 1.3 g
- Protein: 2.2 g
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