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Fruity-nutty rice salad

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Ingredients for 3 servings:

  • 2 cups basmati rice
  • Water
  • 1 onion(s), red
  • 2 peach(s), (vineyard)
  • 1 bell pepper(s), orange
  • ½ can of corn
  • 2 handfuls of pistachios
  • some pepper
  • some curry powder, preferably Madras curry
  • some soy sauce, light
  • 4 tbsp sesame oil, Asian, from roasted sesame
  • 1 lime(s)
  • 1 tbsp honey
  • e.g. coriander leaves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Side dish to poultry or grilled food

Cook the basmati rice in salted water until al dente, drain, and let cool. Dice the onion and bell peppers, and chop the peaches into slightly larger pieces. Combine the rice with the onions, bell peppers, peaches, corn, and pistachios. Add cilantro if you like it; otherwise, omit. Add the juice of one lime, the sesame oil, and the honey. Season to taste with soy sauce and pepper. This is also a great way to use up leftovers if you’ve had a bit too much rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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