LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
8
20 MINS
5 MINS
15 MINS
INGREDIENTS
1 cup Spekko Long Grain Parboiled White Rice
1 green bell pepper, diced
4 piquanté peppers, chopped
½ punnet (200g) rosa tomatoes, halved
1 small red onion, diced
½ cup dried/fresh apricot, pitted and diced
¾ cup mayonnaise
¼ cup Wellington's Mild Chutney
1 tbsp mild curry powder
½ tsp each salt & pepper, to season
SERVING SUGGESTION:
Fresh coriander
METHOD
1. In a medium-sized pot of salted boiling water, add the Spekko Long Grain Parboiled White Rice and simmer on medium heat for about 15 minutes. Once the rice is cooked, drain and set aside to cool completely. *Chef’s Tip: The perfect opportunity to make use of leftover rice!
2. Make the dressing by adding the mayonnaise, Wellington's Mild Chutney, curry powder and salt and pepper to a small bowl, Mix until well combined and set aside.
3. In a large salad bowl, add the cooled rice, bell pepper, piquanté paper, tomatoes, onion, apricot and dressing. Mix until well combined ensuring the salad is well coated in the dressing. *Chef’s Tip: Feel free to use any leftover veggies, fruit, snacks, nuts or condiments you have on hand to avoid breaking the bank!
4. Garnish the rice salad generously with freshly chopped coriander, serve and ENJOY!
Creamy Curry Mzansi Rice Salad
LEVEL:
EASY
SERVES:
8
TOTAL TIME:
20 MINS
PREP TIME:
5 MINS
COOK TIME:
15 MINS
Creamy Curry Mzansi Rice Salad
INGREDIENTS
1 cup Spekko Long Grain Parboiled White Rice
1 green bell pepper, diced
4 piquanté peppers, chopped
½ punnet (200g) rosa tomatoes, halved
1 small red onion, diced
½ cup dried/fresh apricot, pitted and diced
¾ cup mayonnaise
¼ cup Wellington's Mild Chutney
1 tbsp mild curry powder
½ tsp each salt & pepper, to season
SERVING SUGGESTION:
Fresh coriander
METHOD
1. In a medium-sized pot of salted boiling water, add the Spekko Long Grain Parboiled White Rice and simmer on medium heat for about 15 minutes. Once the rice is cooked, drain and set aside to cool completely. *Chef’s Tip: The perfect opportunity to make use of leftover rice!
2. Make the dressing by adding the mayonnaise, Wellington's Mild Chutney, curry powder and salt and pepper to a small bowl, Mix until well combined and set aside.
3. In a large salad bowl, add the cooled rice, bell pepper, piquanté paper, tomatoes, onion, apricot and dressing. Mix until well combined ensuring the salad is well coated in the dressing. *Chef’s Tip: Feel free to use any leftover veggies, fruit, snacks, nuts or condiments you have on hand to avoid breaking the bank!
4. Garnish the rice salad generously with freshly chopped coriander, serve and ENJOY!