Warm Rice Salad by Ian Orr


180g of long grain rice
50g raisins
2 tablespoons curry powder
1 tablespoon turmeric
1 red onion sliced
1 lemon zest and juice
1/2 cucumber sliced
1 pepper diced
2 carrots sliced into strips
3 eggs cooked for 5 mins in boiling water, peeled & sliced
bunch of fresh herbs
1 tin sweet corn
1 cup frozen peas


First cook the rice with the raisins and spices for about 10 mins or check the packet for cooking time. Before the rice is fully cooked (1 min before) add the frozen peas. Strain the rice and when it is still warm, then add in the veg and sweetcorn. Season with salt & pepper and then add the herbs, lemon juice and zest and mix.

Now serve in bowls, add the eggs and a little cracked black pepper.

Tip: use some chilli sauce for a little extra kick or add tuna or chicken.

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