Curried Coconut Rice Salad
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Curried Coconut Rice Salad calories by ingredient
Introduction
A tasty rice salad packed with veges. Other ingredients can be added - sultana, coconut, soft fruit (mango). A tasty rice salad packed with veges. Other ingredients can be added - sultana, coconut, soft fruit (mango).Number of Servings: 18
Ingredients
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5 cup basmati Rice (cooked)
2 cup fresh or frozen peas
1 medium diced cucumber (at least one cup)
1 cup chopped apple or pear
1/2 cup spring onions thinly sliced
1/2 cup safflower or other mild, cold-pressed oil
Juice of 2 lemons, or 8 tablespoons
2 tablespoon Demerara sugar
2 teaspoon curry powder
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 cup fresh parsley finely chopped (optional)
Salt and pepper to taste
Tips
Try to leave overnight for a full taste salad. Spices are not too strong to suit a family taste but you may like to add more.
Directions
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.