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Indian Inspired Cardamom Rice Salad
Bursting with fresh flavour, this rice is a magical blend of our favourite, fragrant Indian spices.
Ingredients
Ingredients
- basmati rice, rinsed + drained
- cardamom pods
- frozen peas
- tin of green lentils, drained + rinsed
- lemon, juice only
- olive oil
- cumin seeds
- fresh ginger, peeled + chopped
- ground turmeric
- salt + pepper
- carrot, grated
- fresh coriander, chopped
Method
- 1
Add the rice to a pan with 400 ml of boiled water and the cardamon pods. Pop the lid on and cook for 10-12 minutes or until the rice is light and fluffy.
- 2
Meanwhile transfer the frozen peas to a small bowl and cover with hot water straight from the kettle. Leave to sit for a few minutes to thaw, then drain and add straight to a mixing bowl along with the lentils, carrot, and juice from half the lemon.
- 3
Heat a drizzle of olive oil in a frying pan on a medium-high heat, add the cumin seeds and fresh ginger and fry for 1 minute. Then stir in the turmeric and the rice along with pinches of salt and pepper. Stir until combined then transfer to the mixing bowl along with the coriander.
- 4
Taste the rice salad and season with salt and pepper to perfection. Then slice the remaining half of the lemon into wedges to decorate.
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Community reviews
Rated 5 out of 5 from 1 review
- k.
“delicious!”