Curried Whole Grain Salad – serves 2-3 (Brown rice & lentils)

1 – 2  mango’s, sliced                     
1 chicken stock cube
100 g uncooked brown lentils         
7 ml turmeric
100 g uncooked brown rice            
70 ml apricot liquifruit
7 ml curry powder                         
100 ml seedless raisins
7 ml oil                                          
½ c flaked almonds
15 ml chutney                                
salt to taste
7 ml ground coriander
1.        Cook brown rice in water with crumbled stock cube till done. Drain & rinse with cold tap water.
2.       Cook lentils in water with salt until just soft. Drain & rinse under cold tap.
3.       Heat oil in small saucepan, add curry powder & turmeric.
4.       Stir fry for about 2 minutes. DO NOT ALLOW TO BURN.
5.       Add the apricot juice, raisins, chutney to saucepan & bring to the boil.
6.       Reduce heat & simmers for 5 minutes. Remove from heat & allow to cool.
7.       Mix the rice, lentils, coriander, flaked almonds in a large mixing bowl.
8.       Add the curry sauce to bowl & mix well.
9.       Season to taste. Refrigerate.
10.    When ready to serve, garnish with sliced fresh mango.

11.     Keeps in fridge for about 1 week.

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