Cauliflower and Basmati Rice Salad

Name: Cauliflower and Basmati Rice Salad
Yield: Makes 4 cups (1 l)
Ingredients: ¼ cup (60 ml) raisins, soaked in hot water for 30 minutes and drained; ¾ cup (185 ml) chopped fresh parsley or cilantro, lightly packed; ¾ cup (185 ml) diced red bell pepper; 1 cup (250 ml) cooked brown basmati rice or brown rice; 3 cups (750 ml) small cauliflower florets; 3 tablespoons (45 ml) lemon or lime juice; 2 tablespoons (30 ml) mild Indian curry paste

Preparation info

Makes
4 cups

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

Raisins, curry paste (such as Patak’s mild curry paste), cauliflower florets, and brown basmati rice join forces in this delicious and colorful salad.

Ingredients

3 cups (750 ml) small cauliflower florets
1 cup (250

Vegan
Gluten-free

Method

Steam the cauliflower for 5 minutes. Transfer to a medium bowl and add the rice, bell pepper, parsley, and raisins.

Put the curry paste In a small bowl. Add the lemon juice and stir until well combined. Add to the rice mixture and gently stir with a fork until evenly distributed. Serve immediately.