Curried Rice Salad

Cook Time 45 minutes

Servings 6

Ingredients

1½ cups of long grain rice, washed 3 times

1 vegetable stock pot, dissolved into 3 cups of water

30g butter

1½ tsp curry powder

¾ cup currants

¾ cup peanuts, chopped

1 red capsicum, finely diced

4 spring onions, cut into rounds

Dressing

1 x 2 cm piece of ginger, minced

Juice and zest of 1 lemon

2 tbsp apple cider vinegar

3 tbsp extra virgin olive oil

Method

Place the rice and vegetable stock into a medium pot and bring to the boil. Turn down to a low heat, cover and cook for 10 minutes. Cool for 20 minutes.

Mix the dressing ingredients together.

In a pan melt butter and add the curry powder, currants and peanuts. Toast until the nuts are golden.

Use a fork to separate the grains of rice and place in a large bowl. Add the nut mixture, capsicum, spring onions and dressing and toss together.