Curried mango rice salad

Cooking Vegetarian Curried mango rice salad

Mangoes add sweet tropical flavour to this superb curried rice salad.

Lables: Low fat 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 for 12 minutes or until tender. Drain well. Rinse under cold water. Drain. Cool.
  2. Meanwhile, heat 1 tablespoon oil in a frying pan over medium heat. Add onion. Cook for 3 to 4 minutes or until tender. Stir in curry powder. Cook for 1 minute or until fragrant. Remove from heat. Transfer to a small bowl. Stand for 5 minutes to cool.
  3. Place rice, mango, cucumber, sultanas and coriander in a large bowl. Add lemon juice, sugar and remaining oil to onion mixture. Season with salt and pepper. Stir to combine. Add to rice mixture. Gently toss until well combined. Sprinkle with almonds. Serve.

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1 1/2 cups white long-grain rice
1/3 cup extra virgin olive oil
1 brown onion, finely chopped
1 1/2 tbsp mild curry powder
2 mangoes, sliced
2 Lebanese cucumbers, quartered lengthways, thickly sliced
1/2 cup sultanas
1 cup fresh coriander leaves
2 tbsp lemon juice
1/2 tsp caster sugar
Toasted natural sliced almonds, to serve

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Vegetarian
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