Sweet, spicy and sumptuous, this spiced rice is a perfect side dish to barbequed meat if you’re looking for an alternative to the usual potato salad. And, if like me, you hate waste, this recipe can be adjusted to transform leftover rice into a filling and healthy lunch to take to work the next day.
This recipe serves 4-6 as a side dish.
INGREDIENTS
For the rice:
- 250g long grain brown rice
- 175g cherry tomatoes
- 100g walnuts
- 125g cheddar cheese
- 75g raisins
For the dressing:
- 6 tbsps olive oil
- 1 ½ tbsps sweet chilli sauce
- 1 ½ tbsps tomato puree
- 2 tbsps lemon juice
- 2 tsps cumin
- 2 tsps coriander
- 2 tsps cinnamon
- Salt and pepper, to taste
METHOD
- Boil the rice as per the packet instructions. Once cooked, drain and put aside to cool completely.
- Toast the walnuts in a frying pan over a medium heat. When slightly browned, take off the heat and leave to cool.
- Chop the tomatoes into quarters, cube the cheese and crumble the walnuts into smaller chunks.
- Make the dressing by combining all of the dressing ingredients in a jug and whisking together thoroughly.
- Place the rice, tomatoes, cheese, walnuts and raisins together in a large mixing bowl and combine. Pour over the dressing and stir, ensuring it covers everything. Season with salt and pepper to taste. Keep the salad cold until you wish to use it.
words FFIONA MILLS
www.thethinkingwomanscrumpet.com
@ffionamills