Serves 6 Dairy Free vegetarian
A colourful and tasty savoury salad made with wholegrain rice, fresh raw vegetables and turmeric rich curry powder, a fantastic boost to stimulate your helpful gut bacteria!
An easy prepare-ahead BBQ side dish, a tasty light lunch served with a green salad and hard boiled eggs and a perfect packed lunch that keeps fresh and moist in a cool pack.
175g wholegrain basmati rice
15ml curry powder
100g mushrooms, sliced
½ green pepper, seeded and finely chopped
½ orange or red pepper, seeded and finely chopped
50g roasted and chopped peanuts
425g can red kidney beans, rinsed and drained well
Fresh coriander leaf to garnish
1) Bring a medium saucepan of water to the boil and generously season with salt (approx. 2 teaspoons).
2)Add the rice in a steady stream and immediately stir to prevent the rice from sticking to the bottom of the pan. Cook the rice for 25 minutes.
3) When the rice is cooked drain it into a colander and immediately rinse with lots of cold tap water. Allow to drain for a couple of minutes and then transfer into a large bowl.
4) Add the mayonnaise and the curry powder to the rice and stir well to combine thoroughly.
5) Add all the remaining ingredients and stir well. Refrigerate until required and serve with a sprinkle of fresh coriander.