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East Indian Rice Salad

Natural.Foodie's picture
Ingredients
  Onion 1 , minced
  Bay leaf 1
  Canola oil 1 Teaspoon
  Carrot 1 Large, julienned
  Basmati rice 2 Cup (32 tbs), cooked
  Swiss chard 2 Cup (32 tbs)
  Raisins 2 Tablespoon
  Scallions 3 , julienned
  Lemon juice 1⁄4 Cup (4 tbs)
  Grated nutmeg 1⁄4 Teaspoon
  Grated parmesan cheese 1 Tablespoon
Directions

MAKING
1) In a large non-stick pan, heat oil and saute the bay leaf and onions for 5 minutes.
2) Mix in the carrots and saute for a further 5 minutes.
3) When the onions have browned and the carrots have become soft, add in the cooked rice, Swiss Chard, raisins, scallions, lemon juice and nutmeg.
4) Cook the mixture for about 2 minutes or until the Swiss Chard softens.
5) Take the pan off the flame. Throw away the bay leaf.
6) Add in the cheese and let it melt into the rice.
7) Let the Rice Salad cool down to room temperature before serving.

SERVING
8) Garnish the East Indian Rice Salad with finely chopped scallions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Saute
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Rice
Interest: 
Healthy
Cook Time: 
15 Minutes
Servings: 
4

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