Rice Salad with Mint Yoghurt

Rice Salad with Mint Yoghurt

Ballyknocken letter B

Serves 6

4 shallots, sliced
2 garlic cloves, chopped
2 celery stalks, sliced
120g frozen peas
2 tsp Madras curry blend
1 tsp turmeric
320g uncooked basmati rice
600ml boiling water
Salt and freshly ground black pepper

5 radishes, sliced
5 tbsp natural yoghurt, to serve
5 shredded mint leaves, to serve
3 tbsp toasted flaked almonds, to serve
Garnish with a sprigs of fennel (optional)

Heat a large saucepan with oil, add the shallots and sauté for 4 minutes until softened but not brown. Add the celery and sauté for 2 minutes. Stir in the garlic and cook for 1 minute.
Add frozen peas, Madras curry blend, turmeric and cook for a further 1 to 2 minutes, stirring from time to time.
Add the rice and cook for 2 minutes before pouring in the boiling water.
Season with salt and freshly ground black pepper.
Turn down the heat and simmer on a low heat for 11 to 12 minutes with the lid on until all the liquid is absorbed.
To prepare the yoghurt, add the shredded mint leaves and yoghurt together in a bowl and place in the fridge.
Use a fork to fluff up the rice. Spoon onto a serving platter.
Sprinkle the radishes slices over the top as well as the almond flakes.
Serve with mint yoghurt.

Tip: The leftover rice salad is delicious for egg fired rice another evening. Keep it refrigerated or freeze it to ensure it is fresh for use in the stir fry.

Stop Food Waste Message
As part of the Stop Food Waste summer campaign, here’s a delicious recipe, perfect for your al fresco dining, yet mindful of food waste which is not only bad for our pockets but also for our environment.
Lots more information on www.stopfoodwaste.ie

Thank you to all the wonderful local authorities who participated in this campaign.

Learn more

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