This rice salad recipe is a bit 1970’s cuisine but full of vegetables and good stuff. When I barbeque in what passes for the British summer time, I like to have a selection of salads to go with the meat and this is a good side dish for a BBQ. This is great to take to work for lunch with some chicken or tofu. You can add raisins if you like them – they are not popular in our house so I sadly have to omit them. Feel free to change the vegetables for others, add more fruit such as grapes or use cauliflower rice to lower the carbs.
Ingredients
Brown rice – 1 mug or use leftover rice
1 large onion chopped
Curry powder – 1 teaspoon or more if you like it spicier
1 apple
1 red pepper
1/2 cucumber
Squeeze of lemon juice
Handful of raisins – optional
Salt and pepper to season
Method
Cook the rice according to instructions and let cool. Heat a frying pan over a low heat and spray with oil. Add the chopped onions and curry powder and fry for a few minutes until the onions are soft but not browned. Take off the heat and leave to cool.
Chop the apple around the core and then chop into small cubes and squeeze the lemon juice over it. This adds a bit of flavour but more importantly prevents it from going brown. Slice the cucumber lengthways and remove the seeds. Slice into long strips, then cut across into small cubes. Take the pepper and slice around the core into chunks. Cut these into strips and then into cubes. Ideally all the fruit and veg should be a similar size.
Put the rice, onion mix and vegetables into a bowl and mix well. Throw in a handful of raisins (optional) and season with salt and pepper. Add a further squeeze of lemon juice if required. Sprinkle with some chopped green bits of spring onion for a garnish if you like just to finish the rice salad.
If you like this recipe, it goes well with my sticky chicken kebabs. The recipe is here: https://cookingwithfi.com/sticky-chicken-skewers-for-the-bbq/