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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:

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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.

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