Fruity & Nutty, Curried Brown Rice Salad
This delicious, vibrant, brown rice salad is filled with toasted nuts, fruit & vegetables, all mixed together in a tasty curry mayonnaise
Prep Time45 mins
Cook Time40 mins
Total Time1 hr 25 mins
- 2 tablespoons lemon juice from ½ juicy, medium-sized lemon
- 2 medium-sized cloves garlic
- 1 medium-sized egg size 6
- 2 tablespoons white wine vinegar
- 1 teaspoon salt
- 1 cup + 2 tablespoons / 280 ml canola oil
- 1 tablespoon sweet chilli sauce
- 2 teaspoons medium or mild curry powder
- 2 tablespoons honey
- ¼ teaspoon ground or cracked black pepper
- 1 ½ cups / 300 g medium or long grain brown rice
- 1/3 teaspoon salt
- ½ cup/ 80 g raw unsalted peanuts
- ¾ cup / 100 g raw unsalted cashews
- 1/3 cup / 30 g sliced almonds
- 1 small or ½ medium-sized red onion
- 1/3 cup / 50 g sultanas
- ¼ cup / 40 g blackcurrants
- 1 x 425 g can peach slices
- 1 very small or ½ medium-sized red capsicum
- 1 celery stalk
- 1 small crispy red apple
Squeeze the lemon to get the 2 tablespoons of juice you need. Leave aside.
Peel and crush or finely grate the cloves of garlic. Leave aside also.
In a food processor (using the blade attachment) place the egg, vinegar and ½ teaspoon of the salt. (A food processor is great for this. You can also use the balloon whisks that come with your electric beaters. The last resort would be your typical beater attachments.)
Using medium-speed for the processor or whisk attachments (high for regular electric beater attachments) mix it together for around 30 seconds or until well blended and frothy.
Whilst still running the processor or beaters, add 1 cup of the oil in a slow trickle until it's all gone, not stopping mixing at all whilst doing so. (It should end up nice and thick like bought mayonnaise.)
Add the lemon juice, crushed garlic, the remaining 2 tablespoons of oil, the remaining ½ teaspoon salt, sweet chilli sauce, curry powder, honey and the pepper. (If you only have hard honey, first, melt it in a little saucepan or in the microwave.)
Turn the speed down to low or use the pulse setting on the processor to mix the added ingredients in until just combined. Set aside to use later on.
Place the rice in a sieve and with the help of your fingers, thoroughly rinse it under cold water.
Place the rice and the 1/3 teaspoon salt in a medium-sized saucepan and add 2 cups / 500 ml cold water.
With the lid on, bring it to a boil, stirring occasionally. Once boiling, turn the heat down to where it’s just simmering (softly boiling).
Stirring only occasionally, simmer the rice for around 30 minutes or until it's cooked and has absorbed all of the water. Remove it from the heat and leave the lid on for 10 minutes to absorb any remaining moisture.
Place the cooked rice into a large bowl and fluff it up with a fork. (Whilst toasting the nuts, return to stir it over a few times to help it cool down.)
Place a rack in the centre of the oven and turn it to 160°C fan/convection oven or 180°C conventional oven, on bake.
Place the peanuts on a baking tray and bake/toast them for 5 minutes. After 5 minutes remove them, give them a good toss and then add the cashews and sliced almonds. Return them to the oven for a further 10 minutes. Once toasted place them on top of the rice.
Peel and finely dice the red onion and add it to the rice.
Add to the rice the sultanas and blackcurrants.
Open the tin of peaches, strain them and roughly chop them up. Add them to the rest.
Cut the capsicum into wedges, scrape out the seeds and remove the larger bits of pith. Thinly slice the wedges and dice them up finely. Add them to the rice.
Very thinly slice up the celery sticks and add it to the rice too.
There's no need to peel the apple. Cut it through the centre and remove the core and the seeds. Slice up the halves and then dice them up. Add the pieces to the rice.
Mix everything together well. Add the dressing and mix it in well.
Will keep well covered in the fridge for up to 3 days.