Curried brown rice salad

YOU
6 servings
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Starch

By Food24 November 03 2009
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Ingredients (11)

250.00 g brown rice — uncooked
1.00 stock cube — vegetable
100.00 g lentils — brown
15.00 ml oil
15.00 ml curry powder — mild
65.00 ml orange juice
65.00 ml raisins — seedless
30.00 ml chutney
1.00 fresh coriander
1.00 mango — sliced
sea salt and freshly ground black pepper
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Method:

Cook the brown rice in 750 ml (3 c) vegetable stock (made with the stock cube), until done.
Cook the lentils separately in water to cover until soft. Rinse under cold running water, drain, salt lightly and mix with the rice.
Heat the oil in a small saucepan and fry the curry powder for one to two minutes until fragrant. Add the orange juice, raisins and chutney and simmer slowly for five minutes.
Chop the coriander leaves and add to the rice. Pour the orange dressing over the rice mixture and mix lightly. Add the mango slices.
Season to taste, mix lightly and serve lukewarm or cold.



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