CARIBBEAN RICE SALAD
METHOD
You can use a mix of different rice as
long as each one is cooked separately.
Soak the rice in plenty of water for an
hour. If you are using different rice,
soak each one separately. Brown and
wild rice will take much longer to cook
than white. Drain and place in a MWO
with the water for 12 minutes on HIGH
for white, and about double that time
for wild rice. Remove and cool. Drain
any excess water. Put the cashew nuts
and oil in a bowl. Microwave for 1
minute. Remove. Add to salad
ingredients. Put all the salad
ingredients in a bowl.
Add Madras curry powder and any juice from the pineapple (alternatively, take tetra pak pineapple juice)
to the French dressing. Pour over the salad. Serve at room temperature. Toss and serve in pineapple shell
or on a bed of lettuce.
30
PREPARATION TIME: 10 mins COOKING TIME: 25 mins SERVES: 4
INGREDIENTS
2 cups Rice (wild, brown or Basmati
or a mix of all three)
6 cups Water
½ cup Fresh pineapple pieces,
diced into 1” pieces
½ cup Cashew nuts (
kaju
)
1 tbsp Oil
½ cup Spring onions with greens,
chopped fine
1 cup Red bell peppers, diced
½ cup Green olives, sliced
1½ tsp Madras curry powder
½ cup Pineapple juice
French dressing (1 cup)
1/2 cup Oil
2 tbsp Lemon (
nimbu
) juice
½ tsp Salt
½ tsp Pepper
1 tsp Wholegrain mustard
