Ingredients
- 1 tbsp sunflower oil
- 375 g (13 oz) brown basmati rice, well rinsed
- 1 onion, finely chopped
- 1 tsp grated fresh root ginger
- ¼ tsp garam masala
- ¼ tsp ground coriander
- ½ tsp medium-strength curry powder (or mild or hot, if preferred)
- 750 ml (1¼ pints) hot chicken or vegetable stock, or water
- 1 bay leaf
- 3 large celery sticks, chopped
- 4 spring onions, chopped
- 1 large carrot, grated
- 140 g (5 oz) seedless red grapes, halved
- 500 g (1 lb 2 oz) skinless cooked turkey or chicken meat, cubed
- 3 tbsp chopped parsley
- Oak Leaf or other soft lettuce leaves
- 75 g (2½ oz) toasted pecan nuts, roughly chopped, or toasted flaked almonds
- Citrus vinaigrette
- 4 tbsp orange juice
- 2 tsp lime juice
- 4 tsp sunflower oil
- 1 tbsp snipped fresh chives
- salt and pepper
Description
The Spicy Aromas Of This Satisfying Salad Make It Tempting Fare At Any Time Of Year. The Rice, With Its Slightly Chewy Texture And Indian Spicing, Provides The Perfect Backdrop For Tender Turkey (or Chicken), Crunchy Raw Vegetables, Sweet Grapes And Toast
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