2/5/13

Mum's Bombay Rice Salad

You know what's good stuff?  

What? 

When a friend emails you and says....here's a great recipe!

Score. 

When someone does that, you know it's going to be something special.  People don't spend time writing out a recipe if it's just OK.  Heck no!  Only if it's something you really should try. 

Have you done it recently?  Do it today.  Take some time and send someone you care about a recipe.  It will make their day, really it will.  Always makes mine!

Moving on.  

This is a vegan recipe shared with me by my dear friend Erin. The flavor combination is make you shake your head good, it's one I'll keep close at hand regardless of who is eating or is not eating what types of food stuffs.  Give it a try!  And big thanks to you, Erin, for sharing this jewel of a dish with me!     
Mum's Bombay Rice Salad
2 tbl olive oil
juice of one lemon
2 tbl fruit chutney
1 tsp salt
1 tsp ground black pepper
1 tsp curry powder
1 1/4 cup brown rice
1 cup of dates
1/2 cup of almonds
1/2 each red and green bell pepper, chopped
1/2 of an onion, chopped
1/2 cup of canned corn
1 stalk of celery, diced

Combine the olive oil, lemon juice, chutney, salt, pepper and curry powder in a medium bowl to make the dressing.

Cook the rice.  Combine the rice with the rest of the ingredients in a medium bowl and pour the dressing a top.  Mix well and let it sit a bit before eating. 

Serving size: 1 cup (makes about 5) 
Points plus: 8

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