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Indian Rice Salad

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Ingredients

1 tsp olive oil.
1 x 150g packet mixed seeds and nuts (cashews, almonds, pepitas, sunflower kernels, pecans, etc)
1 ¼ cups basmati or long grain rice, washed well
1 x 40g packet sultanas
1 x 35g sachet McCORMICK Rice Cookers Mild Indian Rice
1 cup fresh mint leaves, torn
2 small Lebanese cucumbers, peeled and diced

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Method untested

Prep time:  15 minutes
Cooking time: 20 minutes
Serves:  6

1. Heat oil in a frying pan and pan-fry nuts and seeds until toasted then add to the rice cooker insert pot. Place washed rice, sultanas, McCORMICK Rice Cookers recipe base and 2 cups (500ml) water into the rice cooker insert pot and stir.

2. Cover with lid and press selector control to COOK (DO NOT REMOVE LID during cooking). Cook until the selector control switches to KEEP WARM.

3. Let stand for 10 minutes with the lid on.  Stir mint leaves and cucumber through rice mixture. Serve with natural yoghurt.



This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.





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Series: MasterChef 2010

Segment: Todays Specialties

Chef: McCORMICK

Tags: Rice, Vegetarian

Rating:


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Indian Rice Salad

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