Sorry I haven’t posted for a while we had a bank holiday here in the UK and shock horror the weather was amazing (for once!). With all the health benefits of turmeric I am trying to get it into our diet where I can. This rice salad worked a treat. It is full of flavour and textures (particularly as you toast the rice) and is perfect for your lunchbox. It is that nice you could have it for dinner too. The great thing about spices is once you have them they can jazz up so many things. I have accumulated our spice cupboard over time. I also find it is more cost effective to buy them from a chinese supermarket or Indian shop.
Ingredients (serves 2)
- 1tbsp extra virgin olive oil, divided
- 1/ shallot, finely chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 cup wild or brown rice
- 220ml vegetable or fish stock
- 2 tbsp sultanas or raisins
- good handful or tin of sweetcorn kernels
- juice of a lime or lemon
- 120g cooked crayfish or prawn tails, peeled and de veined
- seasoning to taste
- small bunch of fresh coriander, roughly chopped
- Heat 1/2 tbsp of olive oil in a medium saucepan over medium-high heat. Add the chopped shallots and sauté until translucent and tender, 2-3 minutes. Add the garlic and sauté another 30 seconds.
- Add the curry powder, ground cumin and turmeric to the pan and cook, stirring, for 30 seconds. This helps “bloom” the spices, or bring out their flavour.
- Add the rice and stir to coat with curry powder and oils. Add the stock, bring to a boil then reduce heat, cover and simmer on low for 30-35 minutes, until rice is tender and liquid is absorbed.
- Add in the raisins or sultanas and sweetcorn. Let stand, covered, for 5-10 minutes.
- Stir in lemon or lime juice and remaining 1/2 tablespoon of olive oil. Let the rice cool slightly then refrigerate until completely cool, about an hour.
- When ready to serve, fluff the rice then stir in the crayfish or prawns. Taste and adjust seasonings. Finish off by stirring through the coriander. Enjoy.