Not only is brown rice healthier for you as the side hulls and bran have not been removed, it makes a much tastier addition to your salads. The addition of turmeric (a powerful antioxidant and anti-inflammatory) and coconut oil (improves blood cholesterol) make this aromatic salad full of health benefits as well flavour.
Indian Brown Rice Salad
November 15, 2017
: 6 as a side
: 25 min
: 60 min
: 1 hr 25 min
: Hard
Ingredients
- For the rice...
- 2 tablespoons coconut oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 cinnamon quill
- 4-6 brown cardamom pods, bruised
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cumin seeds
- 1 cup brown rice
- 2 1/2 cups stock either chicken or vegetable
- 1 medium carrot, diced
- 1 medium zucchini, diced
- For the salad...
- 1/3 cup raisins
- 1/3 cup coconut flakes
- 2 tablespoons toasted sesame seeds
- 1/4 cup chopped fresh coriander or parsley
- 4 tablespoons lemon or lime juice
- For the garnish...
- Extra parsley/coriander, coconut flakes and sesame seeds to garnish.
Directions
- Step 1 Heat the coconut oil in a medium saucepan over medium-high heat. Add onion and sauté until translucent and tender, 2-3 minutes. Add garlic and sauté another minute or so, add all the spices and cook until aromatic. Add the brown rice then stir until completely coated with the spice and onion mixture then add the stock with some salt and pepper to taste.
- Step 2 Bring to a boil then reduce heat, cover and simmer on low for 30-35 minutes or until rice is tender and liquid is absorbed. Discard the cardamom pods and cinnamon quill. Then stir in the diced zucchini and carrots and let the mix stand covered for approximately 5-10 minutes.
- Step 3 Then add the lemon or lime juice. Let it cool and then refrigerate for an hour or overnight.
- Step 4 When the mix is ready, fluff the rice then stir in the raisins, coriander/parsley, sesame seeds and coconut flakes. Taste and adjust seasonings, you may like to add some more lemon or lime juice, salt or pepper.
- Step 5 Place in a salad bowl, garnish with coriander/parsley and nuts and serve.
