Green Gold Curried Rice Salad Recipe

Ingredients

• 1 1/2 cups basmati rice
• 1/2 cup frozen peas
• 1 corn cob, husk and silk removed
• 1/2 cup coconut milk
• 1 1/2 tbsp lime juice
• 1 1/2 tbsp tamari
• 1 tsp mild curry powder
• 2 garlic cloves, crushed
• 2cm piece fresh ginger, peeled, finely grated
• 1/4 tsp dried chilli flakes
• 3 tsp honey
• 1/2 small pineapple, peeled, cored, halved, sliced
• 1 green capsicum, sliced
• 2/3 cup unsalted roasted cashew nuts, roughly chopped
• 60g baby spinach
• 2 celery stalks, trimmed, thinly sliced diagonally
• 1/2 cup small fresh mint leaves

Method

1. Cook rice in a large saucepan of boiling, salted water for 12 minutes or until tender, adding peas in the last 3 minutes of cooking time. Drain. Rinse under cold water. Drain well. Cool.
2. Meanwhile, heat a barbecue grill or chargrill pan over high heat. Add corn. Cook, turning occasionally, for 8 to 10 minutes, or until corn is tender and beginning to char. Transfer to a chopping board. Set aside for 5 minutes to cool. Carefully cut kernels from cob in large chunks.
3. Combine coconut milk , lime juice, tamari, curry powder, garlic, ginger, chilli and honey in a large bowl. Season with salt and pepper. Reserve 1/3 of the dressing. Add rice to bowl. Toss to coat.
4. Add pineapple, capsicum, cashew, spinach, celery, corn and half the mint leaves to rice mixture. Season with salt and pepper. Gently toss to combine.
5. Transfer rice salad to a serving bowl. Drizzle with remaining dressing. Serve sprinkled with remaining mint.