Rice Salad

[Guest guest]

Rice Salad

 

 

1 cup basmati rice

1/4 teaspoon ground turmeric

1 small red capsicum (bell pepper), finely chopped

1/3 cup roughly chopped fresh mint leaves

1/4 cup flaked almonds, toasted

1/4 cup raisins, chopped

8 teaspoons olive oil

8 teaspoons lemon juice

 

 

1. Bring 6 cups of cold water to the boil in a saucepan over high

heat. Add rice and turmeric. Cook, covered, for 10 to 12 minutes or

until tender. Drain.

 

2. Combine rice, capsicum (bell pepper), mint, almonds and raisins in

a bowl.

 

3. Combine oil and lemon juice in a jug. Pour over rice mixture. Toss

to combine.

 

 

Serves 4.