Warm Indian Rice Salad

A warm, Indian style turmeric rice and vegetable salad.

Course Salad, Side Dish

Cuisine Indian

Keyword brown rice, chickpeas, turmeric, warm salad

Prep Time 15

Cook Time 30

Total Time 45

Servings - 6

Calories 276kcal

Author Lauren

Preheat oven to 210°C / 410°F.
Place the chopped vegetables into a large bowl. Add the white pepper, turmeric, cumin, and extra virgin olive oil to the chopped vegetables and stir to mix.
Line a baking tray with baking paper. Pour the spiced vegetables into the tray and place into the oven for 30 minutes, stirring halfway, or until the vegetables are soft when pierced with a fork.
Heat a teaspoon of extra virgin olive oil in a medium saucepan over medium-high heat. Add the onion, garlic, and ginger to the medium saucepan and cook until the onion is soft and golden.
Add the chicken stock, turmeric and lemon juice to the medium saucepan, increase the heat to high and bring to the boil. Once boiling, pour in the brown basmati rice, reduce the heat to medium-low and simmer for 15 minutes with the lid on. We want the rice to absorb all the liquid and flavour. After 15 minutes, take the saucepan off the heat and let the rice sit for 10 minutes with the lid on. This will help make the rice nice and fluffy.
Once cooked, remove the baking tray from the oven and add the vegetables to a large bowl. Add the chickpeas, turmeric brown rice mix and lemon rind to the bowl, stir to mix.
Serve the brown rice salad while warm as a side to your main meal!

Vegetables - You can use any vegetables you'd like, just measure out 4 cups using vegetables of your choice. If using asian greens instead of root vegetables, I recommend roughly chopping and sauteing them in a large frying pan until softened.
Turmeric - Beware the staining power of turmeric, it will turn anything it touches yellow (including fingers!). I highly recommend rinsing any cooking equipment that has been in contact with turmeric before placing it on benches (especially white benches!) or resting them on a plate.
Chicken stock - Tends to be quite high in excess sodium, where possible choose a stock that has 'reduced / no added salt'. I used one Massel 7's chicken style stock cube (which is also vegan) dissolved in 1 cup of water.
Additives - Try adding some slivered or roughly chopped whole almonds (with the skin on) to the salad when ready to serve!
Air fryer - Toss the seasoned vegetables into the air fryer and cook at 200°C / 390°F for 15 minutes or until they are cooked. If using a basket air fryer, shake it halfway through cooking to prevent the vegetables from burning.
Nutrition - Calculated per serve, assuming 4 serves.