Indian Brown Rice Salad - an aromatic wonder!
This Indian Brown Rice Salad features coconut oil and turmeric, a powerful antioxidant and anti-inflammatory spice, making it both healthy and aromatic.
Servings: 6 as a side
For the rice...
- 2 tbsps coconut oil
- 1 onion
- 1 garlic clove (minced)
- 1 cinnamon quill
- 4-6 brown cardamom pods (bruised)
- ½ teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cumin seeds
- 1 cup brown rice
- 1 medium carrot
- 1 medium zucchini (courgette)
- Sea salt and cracked black pepper
For the salad...
- ⅓ cup raisins
- ⅓ cup coconut flakes
- 2 tbsps sesame seeds (toasted)
- ¼ cup fresh coriander or parsley (chopped)
- 4 tbsps lemon or lime juice
For the garnish...
- Extra parsley/coriander,coconut flakes and sesame seeds to garnish.
Soak brown rice for 15 minutes before boiling and bring a large saucepan of water to the boil add some salt and the brown rice. Once the rice has come to a boil, turn the heat down to medium and cook for 15 minutes. Strain the rice in a strainer and let stand for a few minutes (at least 3 mins) to drain completely.
In the meantime, wash and trim your vegetables and cut into small dice.
Heat the coconut oil in a medium saucepan over medium 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.
Then stir in the cooked rice, diced zucchini and carrots and let the mix stand covered for approximately 5-10 minutes. Discard the cardamom pods and cinnamon quill.
When the mix is ready, fluff the rice, add the lemon or lime juice, then stir in the raisins, coriander/parsley, sesame seeds and coconut flakes. Taste and adjust seasonings.
Arrange in a salad bowl and scatter the extra coconut flakes on top to garnish. Serve when you are ready.
Calories: 254kcal | Carbohydrates: 39g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Sodium: 17mg | Potassium: 365mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1809IU | Vitamin C: 13mg | Calcium: 68mg | Iron: 2mg