Spiced Brown Rice Salad with Nuts and Seeds
This is very colourful, with nuts and seeds giving lots of crunchy texture. The added plus is that it can be made well in advance and no last-minute attention. Just what you want for a party!
|275ml brown basmati rice (as measured in a glass jug)|
|570ml boiling water|
|25g pecan nuts, roughly chopped|
|1 dessertspoon olive oil|
|3 spring onions, chopped small (including the green parts)|
|5cm cucumber, chopped small (no need to peel)|
|2 large tomatoes, skinned and chopped small|
|1 small green pepper, deseeded and chopped small|
|1 red apple, cored and chopped small (no need to peel)|
|15g pumpkin seeds|
|25g shelled pistachio nuts|
|For the dressing|
|1 small clove garlic|
|1 teaspoon salt|
|1 teaspoon mustard powder|
|1 dessertspoon Madras curry powder|
|2 dessertspoons white wine vinegar|
|freshly milled black pepper|
|4 tablespoons extra virgin olive oil|
|Need help with conversions?|
This recipe is taken from Delia's Happy Christmas
First of all heat the oil in a medium saucepan, then stir in the rice and toss it around to get the grains nicely coated with oil.
Add some salt, then pour the boiling water over and bring it up to a gentle simmer. Stir once, then put the lid on and simmer gently for about 40 minutes or until the grains are tender.
Meanwhile, make the dressing by first crushing the garlic with the salt with a pestle and mortar, then add the mustard and curry powder, vinegar and some black pepper.
Work these together using a mini-whisk, then add the olive oil and whisk very thoroughly.
Next preheat the grill for 10 minutes.
Spread the pecan nuts out on a baking tray and toast them under the grill for about 2–3 minutes (without going away, as they burn very quickly!)
When the rice has cooked transfer it to a large salad bowl and, while it is still warm, mix in the dressing, making sure you do not break up the grains. Then leave it on one side to get quite cold before mixing in all the prepared vegetables, fruits and seeds.
Taste to check the seasoning, then sprinkle the pecan and pistachio nuts on top.
Cover and chill till needed.
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Good old rice salad is an absolute must at a buffet party. This one, made with wild rice, looks very pretty with the jewelled colours of the dried cranberries and nuts.
Make in advance, and keep in a cool place until needed
This is a lovely salad for outdoor eating on a warm, sunny summer's day.
Anchovies, capers, parsley and olives - plus garlicky mayo - give this bean salad plenty of punch. Chickpeas and haricots verts are a brilliant source of fibre and highly nutritious. Vegetarians could leave out the anchovies.
This salad can be served warm as a first course and it's extremely good as an accompaniment to fish or chicken main course dishes. Served cold it makes a lovely addition to a selection of salads for a buffet.
This is a lovely spicy salad with Moroccan overtones – perfect for a buffet lunch, party or serving with cold cuts and spicy chutneys.
Spiced Pilau Rice is part of the Delia Online Cookery School so you can watch this recipe being make by clicking on the video beneath the Method
I've always loved the fragrant flavour of spiced pilau rice, and could easily eat it just on its own, adding nuts to give it some crunch. However, it's also an excellent accompaniment to any spiced or curried dish.
The golden rule of stir-frying rice successfully is to always make sure the cooked rice is absolutely cold. In other words, you can't boil it and stir-fry straight away because it goes all sticky.
This was a recipe created for Comic Relief, hence the title, and I always have a good giggle thinking back to the filming of those hilarious cookery demonstrations that were later screened on television.
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