PINE
APPLE RICE SALAD
Serves 6.
You will need
- 1 medium-sized pineapple
- ¾ cup raw brown rice
- 2 tsps salt free or salt reduced
margarine
- 1 onion, diced
- ½ medium sized green capsicum, seeds
removed and finely chopped
- 1 tsp curry powder
- 1 tblspn skim milk curd
- 2 tblspns salt free French dressing
- 2 tblspns sultanas
- 2 tblspns unsalted peanuts
METHOD
- Cut the pineapple in half length-wise. Remove the flesh and cut into cubes, discarding the hard core. Reserve
pineapple shells.
- Cook the rice in a large saucepan of boiling water until tender, then drain.
- Melt the margarine in a non- stick pan and
cook the onion and capsicum until softened, about 4 minutes.
- Stir in the curry powder and cook for a
further minute.
- Remove from heat, add rice with curd.
- Stir in Salt Free French dressing to make mixture moist.
- Stir in sultanas and the peanuts.
- Spoon the salad back into the pineapple shells.
- Leave to cool to room temperature for the best flavor.
- Good served as an accompaniment to chicken dishes.
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