Spicy Rice salad

Serves 6

1 ½ cup brown rice
1 large red pepper chopped
½ cup toasted slivered almonds
½ cup currants
½ tsp cardamom
½ tsp mixed spice
Black pepper to taste

2 Tbsp vinegar
1 Tbsp oil
1 Tbsp lemon juice
¼ cup parsley, chopped finely

Boil rice in lightly salted water for approx 20 minutes or until tender. Rinse, drain and allow to cool.
Place rice, red pepper, almonds, currants, cardamom, mixed spice and ground black pepper into large serving bowl. Mix dressing through salad.

Dressing: combine all ingredients in a screw top jar and shake well to combine.

Practical Nutrition and Diet Advice

Food Solutions is owned by Fiona Boyle, a NZ Registered Dietitian and a Nutritionist in Tauranga, with over 20 years experience in hospital and private practice settings.

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