Empty My Fridge
Creamy Curry Mzansi Rice Salad
Ingredients
- Rice1 cup
- Bell pepper · diced1
- Piquanté peppers · chopped4
- Tomato · halved½
- Red onion · diced1
- Apricot · dried pitted diced½ cups
- Mayonnaise¾ cups
- Wellington's Mild Chutney¼ cups
- Curry · powder1 tbsp
- Each salt & pepper · to season½ tsp
- Cilantro
Instructions
- Cook the 1 cup parboiled white rice in a medium pot of salted boiling water on medium heat for about 15 minutes, then drain and leave to cool completely.
- Make the dressing: mix the ¾ cup mayonnaise, ¼ cup mild chutney, 1 tbsp mild curry powder, and ½ tsp each salt and pepper in a small bowl until well combined, then set aside.
- In a large salad bowl, combine the cooled rice, 1 diced green bell pepper, 4 chopped piquanté peppers, the 200 g halved rosa tomatoes, 1 diced small red onion, ½ cup diced apricots and the dressing.
- Mix until the salad is well coated in the dressing.
- Garnish generously with chopped fresh coriander and serve.
Summarized from Foodies of South Africa's video. Watch it for the details.
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