Thursday, February 14, 2008

Indian Rice Salad

(Edgell Recipe)


Ingredients - serves 4 - 4 points per serve


  • 1 cup basmati rice
  • 1 teaspoon curry powder
  • 400g can Edgell Four Bean Mix – No Added Salt, drained
  • ¼ red capsicum, finely diced
  • 3 spring onions, chopped
  • ¼ cup baby mint leaves
  • 1/3 cup low fat natural yoghurt
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh coriander


Method


  • Cook rice by absorption method following packet directions adding curry powder to the water. Fork through rice to fluff up and allow to cool.

  • Combine rice, drained Edgell Four Bean Mix, capsicum and spring onion. Chill until ready to serve.

  • Combine yoghurt and herbs and spoon onto rice salad for serving.