Indian-Style Rice Salad with Turkey Recipe
Indian food is famous for its spices and exotic taste. The salad here is an entire meal in itself of richly cooked rice and turkey which leaves nothing else to be desired when it comes to good food. Make this dish for celebrations and for people close to your heart because it does not come under the weekly standard menu.
It is special and requires attention. Make it a family event with this dish as it livens up the atmosphere and gives you the best memories. Follow our step by step guide for the complete details to master this recipe.
Preparation Time: 50 minutes
Serving Size: 6 persons
Utensils: saucepan, mixing bowls, six salad platters
Ingredients:
– 1 tbsp sunflower oil
– 375 g (13 oz) brown basmati rice, well rinsed
– 1 onion, finely chopped
– 1 tsp grated fresh root ginger
– ¼tsp 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
Instructions
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1
In a saucepan heat the sunflower oil over medium heat. Add the rice to the pan and cook while stirring thoroughly. After a minute add onion, ginger, garam masala, coriander and curry powder and continue cooking for another five minutes or until you notice the onion is going soft.
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2
Add water and the bay leaf to the pan and bring it to boil. Reduce the heat and let the rice simmer for twenty five minutes. Remove from the heat when the rice goes tender. Discard the bay leaf and transfer the rice to a large bowl.
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3
While the rice is cooking, prepare the dressing. In a small mixing bowl whisk together the orange and lime juices, oil, chives and season according to your taste.
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4
Add celery, spring onions and carrot to the rice followed by half of the grapes and the turkey. Drizzle the dressing all over and stir gently to combine.
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5
On the six salad platters, arrange lettuce leaves. Divide the salad among them. The lettuce leaves will serve as salad beds. Garnish with the remaining grapes and pecans or almonds.
 brown basmati rice, well rinsed
- 1 onion, finely chopped
- 1 tsp grated fresh root ginger
- ¼tsp 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 pepperNext%20stop%3A%20Pinterest "Pin It")
