Carribbean Confetti Rice Salad

Caribbean Confetti Rice Salad

Ballyknocken letter B

Caribbean Confetti Rice Salad

Serves 4

For the dressing

1½ limes, juice only

5 tbsp extra virgin olive oil

2cm fresh ginger, gated

2 tsp sugar

½ tsp salt

¼ tsp ground cumin

1 garlic clove, minced

½ tsp cayenne pepper

¼ tsp allspice

 

For the salad

1 tbsp butter

1 red onion, diced

1 red pepper, diced

1 orange pepper, diced

400g cooked brown long grain or basmati rice

1 tbsp chopped parsley

100g diced fresh or tinned pineapple

80g sweet corn kernels

Coriander leaves, to garnish

Slices green chilli, to garnish

For the dressing, place all the ingredients into a bowl and whisk well and set aside.

For the salad, heat the butter in a frying pan over a medium heat.

Add the red onions, red and orange peppers and sauté until just cooked, about 5 minutes.

Place the cooked rice into a bowl, add the all the vegetable into the rice.

Stir in the chopped parsley and season with salt and freshly ground black pepper.

Add in the pineapple and sweetcorn.

Pour over the salad dressing and mix well. Check for seasoning, adding salt and pepper as needed.

Garnish with coriander leaves and slices of green chilli.

Learn more

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Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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