Name: Brown rice, spinach and almond salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon butter; 1 brown onion, chopped finely; 2 teaspoon ground turmeric; 2 teaspoon ground cumin; 1 1/2 cup brown rice; 7 cup water; 2 vegetable stock cubes, crumbled; 80 gram baby spinach leaves, chopped; 1/2 cup stuffed green olives, sliced; 2 tablespoon capers, chopped; 2 clove garlic, crushed; 2 long fresh red chillies, sliced thinly; 1/2 cup toasted flaked almonds; salt and freshly ground black pepper

Brown rice, spinach and almond salad

Packed full of spice, this fragrant brown rice and spinach salad is absolutely beautiful tossed with fresh chilli and flaked almonds. Serve this dish as a side or as a delicious vegetarian main.

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Serves 4

Prep

10M

Cook

45M

Total

55M

Ingredients

1 tablespoon butter

1 brown onion, chopped finely

2 teaspoon ground turmeric

2 teaspoon ground cumin

1 1/2 cup brown rice

7 cup water

2 vegetable stock cubes, crumbled

80 gram baby spinach leaves, chopped

1/2 cup stuffed green olives, sliced

2 tablespoon capers, chopped

2 clove garlic, crushed

2 long fresh red chillies, sliced thinly

1/2 cup toasted flaked almonds

salt and freshly ground black pepper

Method

1.Melt butter in saucepan over medium-high heat. Add onion and cook 1-2 minutes, stirring, until soft. Add turmeric and cumin. Cook, stirring, for 30 seconds. Stir in rice. Add water and stock cubes and bring to boil. Reduce heat to low and simmer, covered, stirring occasionally, for 30 minutes, or until rice is tender.

2.Remove from heat and set aside, covered, for 5 minutes. Transfer to colander to cool completely.

3.Place rice in large bowl. Add spinach, olives, capers, garlic and chillies. Stir to combine. Taste and season with salt and pepper. Sprinkle over almonds.

You can make this salad the day before – in fact, it tastes even better that way. Store in an airtight container in the fridge.
Note

Woman's Weekly Food

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Ingredients

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