Rice and Almond Salad

Name: Rice and Almond Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 50 g/2 oz/½ cup flaked/slivered almonds, toasted; 50 g/2 oz/½ cup flaked/slivered almonds, toasted; 100 g/4 oz/½ cup Patna/long grain rice; 100 g/4 oz/½ cup Patna/long grain rice; 1 bunch of spring onions/scallions, chopped; 1 bunch of spring onions/scallions, chopped; 4 sticks of celery, chopped; 2 peppers, cored, seeded and chopped; 4 tablespoons mint, finely chopped; 150 ml/5 fl oz/⅔ cup chilli vinaigrette; 2 hard-boiled eggs, peeled and diced

Preparation info

Difficulty
Easy
Ready in
10 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

Similar to a pilaf, in that it contains a variety of vegetables, this is a satisfying crunchy salad with the delicious taste of toasted almonds.

Ingredients

100 g/4 oz/½ cup Patna/long grain rice

Gluten-free
Vegetarian

Method

Cook the rice, and dry it out in a warm oven. Combine the rice, almonds, vegetables and eggs in a large bowl. Mix thoroughly and pour in the vinaigrette. Let the salad settle for 1 hour before garnishing with the mint and serving.