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| | Ballymaloe Country Relish Rice Salad | |  |
| Ballymaloe Country Relish Rice Salad |
125g (8oz) cold cooked rice
55g (2oz) sultanas
½ green and red pepper, chopped
2 medium tomatoes, peeled and quartered
1 tablespoon finely chopped onion
Dressing
4 tablespoons olive oil
4 tablespoons lemon juice
1 teaspoon curry powder
2 tablespoons Ballymaloe Country Relish
Lettuce or chicory
Cook the rice and allow to cool. Plump the sultanas by placing them in boiling water for a few minutes. Drain and combine with rice, pepper, tomatoes and onion.
Combine the dressing ingredients and pour over the salad, forking through lightly.
Serve on a bed of lettuce or chicory.
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