Spiced basmati rice salad
Serves: 6-8 as a side
Prep time: 25 minsTotal time: 
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
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
225Kcal
Fat
8gr
Saturates
2gr
Carbs
29gr
Sugars
2gr
Fibre
3gr
Protein
7gr
Salt
0gr
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 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.
- 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.
- 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.
- 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.
- Toast the almonds in a dry frying pan until golden. Cool on a plate.
- 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.
- When ready to serve, mix in the green beans and peas, almonds, coriander and spinach.
