Classic Rice Salad with Madras Dressing
Microwave this dish for 3 minutes on high and serve as a flavour-packed hot side dish at a summer BBQ.
4 people
105 minutes
20 minutes
Ingredients
- 80 ml Apple Cider Vinegar
- 250 g Cherry Tomatoes
- 15 g Coriander
- 1 bulb Garlic
- 200 g Green Beans
- 1 - Lime cut in half
- 1 tbsp Madras Curry Powder
- 1 tsp Olive Oil
- 1 pinch Pepper
- 300 ml Rapeseed Oil
- 1 - Red Chilli left whole
- 1 pinch Salt
- 250 g Shallots
- 250 g SuperValu Brown Basmati Rice
- 0.5 - SuperValu Butternut Squash cut in half
- 1 - SuperValu Fresh Ginger one piece peeled and roughly chopped
- 1 - SuperValu Fresh Green Chilli left whole
- 20 g SuperValu Fresh Mint
- 50 g SuperValu Goodness Seed Mix
- 500 ml Water
Method
1. Toast the seeds.
2. Make your dressing. Preheat the oven to 160°C/gas mark 3. Place the unpeeled shallots and garlic bulb on a baking sheet and cook in the oven for 35 minutes. Leave to cool, then remove the skins. Place the shallots and garlic in a blender with the ginger and curry powder. Blitz with the rapeseed oil and vinegar to make a creamy dressing. Taste, then add salt and pepper and taste again.
3. Cook the grains. Put the rice in a medium-sized saucepan with the water. Bring to a rolling boil, then reduce the heat to a gentle simmer. Cook, uncovered, for 20 minutes, then turn off the heat. Add half the dressing to the pot, stir to catch the rice and quickly cover with a lid. Leave tightly covered for another 10 minutes to absorb the dressing and any remaining water. This can be made up to three days in advance, then spread on a baking sheet to chill more quickly and stored in a ziplock bag in the fridge.
4. Prep the veg. Preheat the oven to 180°C/gas mark 4. Place the halved butternut squash on a baking tray (no need for oil) and roast in the oven for 25 minutes. Add the cherry tomatoes to the tray, drizzle with the olive oil, sprinkle with salt and cook for a further 10 minutes. Finally, add the whole chillies and halved lime to the tray for the final 7 minutes. Remove from the tray and allow to cool. Bring a small pot of salted water to the boil. Add the whole green beans, reduce the temperature to a simmer and cook for 4 minutes. Rinse under cold running water to cool, then pat dry with kitchen paper.
5. Prep the veg. Scoop the butternut squash out of its skin with a teaspoon to create bite-sized pieces. These veg can be cooked up to three days in advance and kept together in an airtight container in the fridge.
6. Assemble the salad. Leave the coriander leaves whole and shred the mint. The herbs can be prepped and covered with damp kitchen paper up to two days in advance. Pour the dressed rice into a shallow serving bowl. Top with the cooked squash, tomatoes and beans, then sprinkle over the herbs and toasted seeds. Place the lime and chillies to one side so guests can add them as they wish. Serve with a bowl of the remaining dressing on the side.
