Curried brown rice salad

Recipe from: 12/17/1998 12:00:00 AM
Ingredients 11
Servings 6
Time

Ingredients

  • 250
    g
    uncooked brown rice
  • 1
    vegetable stock cube
  • 100
    g
    brown lentils
  • 15
    ml
    oil
  • 15
    ml
    mild curry powder
  • 65
    ml
    orange juice
  • 65
    ml
    seedless raisins
  • 30
    ml
    chutney
  • 1
    bunch fresh coriander leaves (dhania), optional
  • 1
    large ripe mango, peeled and sliced
  • salt and freshly ground black pepper
 

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.
 

Read more on: starch
 

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