Rice salad

Cooking Salads Rice salad

Round off the barbecue with this zesty, fruity rice salad to make your tastebuds come alive!

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Cook rice in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Refresh under cold water. Drain. Cool completely.
  2. Combine rice, celery, capsicum, onion, sultanas, apricots and almonds in a bowl. Place olive oil, lemon juice, vinegar, curry powder and sugar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  3. Pour oil mixture over rice mixture. Toss to combine. Serve.

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1 cup white long-grain rice
2 celery stalks, trimmed, finely chopped
1 small red capsicum, finely chopped
2 green onions, thinly sliced
1/2 cup sultanas
2/3 cup dried diced apricots
1/3 cup slivered almonds, toasted
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp white wine vinegar
1 tsp curry powder
1 tsp caster sugar

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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