Please wait, the site is loading...

Spiced basmati rice salad


Serves: 6-8 as a side
timePrep time: 25 mins
timeTotal time:
Spiced basmati rice salad
Recipe photograph by Tara Fisher

Spiced basmati rice salad

A really versatile salad – try it alongside salmon, spice-rubbed chicken or pan-fried halloumi

Serves: 6-8 as a side
timePrep time: 25 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
225Kcal
Fat
8gr
Saturates
2gr
Carbs
29gr
Sugars
2gr
Fibre
3gr
Protein
7gr
Salt
0gr

Debora Robertson

Debora Robertson

Debora Robertson is a food writer, editor, and an inveterate kitchen botherer. She lives in London, where she is always on the hunt for new things to eat, blogs at Love and a Licked Spoon
See more of Debora Robertson’s recipes
Debora Robertson

Debora Robertson

Debora Robertson is a food writer, editor, and an inveterate kitchen botherer. She lives in London, where she is always on the hunt for new things to eat, blogs at Love and a Licked Spoon
See more of Debora Robertson’s recipes

Ingredients

  • 1 tbsp coconut oil or vegetable oil
  • 2 shallots, halved and thinly sliced
  • 2cm piece of root ginger, peeled and grated
  • 2 garlic cloves, crushed
  • 1 green chilli, deseeded and finely chopped
  • 2 tsp cumin seeds
  • 200g dried basmati and wild rice, rinsed
  • 100g fine green beans, trimmed and roughly chopped
  • 100g frozen peas
  • 40g flaked almonds
  • juice of 2 limes
  • 1 tbsp sunflower or vegetable oil
  • 1 x 30g pack coriander, leaves roughly chopped
  • 50g baby leaf spinach, roughly shredded

Step by step

Get ahead
This dish can be made a few hours ahead.
  1. Start at least 2 hours before serving. Warm the oil in a heavy-bottomed saucepan over a low-medium heat. Add the shallots and fry, stirring, until softened, about 10 minutes. Add the ginger, garlic and chilli and cook, stirring, for a minute. Add the cumin seeds and cook for a further minute.
  2. Stir the rice into the pan and coat with the mixture. Add 400ml of boiling water, a good pinch of salt, stir, put a lid on and cook over a low heat for 20 minutes. Turn off the heat and leave the lid on for 5 minutes.
  3. In a separate pan, boil the green beans for 3 minutes. Add the peas and cook for 2-3 minutes or until tender. Drain and refresh under cold water.
  4. Toast the almonds in a dry frying pan until golden. Cool on a plate.
  5. Gently fluff the rice with a fork. Mix the lime juice and oil together and stir through the rice. Tip into a serving bowl and leave to cool completely.
  6. When ready to serve, mix in the green beans and peas, almonds, coriander and spinach.

You might also like...