Curried Rice Salad with Spiced Yoghurt

I've never made a rice salad before, but when I came across this one in the December issue of Super Food Ideas it just looked too good to miss out on. I have to say that the spiced yoghurt was the star of the show for me, although I did change the recipe slightly. (The magazine called for mango chutney in the yoghurt, feel free to add if you like it!)

You could serve this on its own if you like; it was certainly filling enough to be considered a main meal, or do what I did and serve it with some chermoula spiced chicken skewers and keep the leftover rice salad for a delicious lunch at work the next day!



Rice Salad:

1 cup basmati rice, rinsed
1 tsp ground tumeric
1 tsp ground cumin
3 stalks celery, sliced
1 red capsicum, diced
1/4 cup sultanas
1/3 cup slivered almonds, toasted
1/4 cup fresh coriander, chopped
Cracked pepper & sea salt to taste

Yoghurt Dressing:

3/4 cup plain natural yoghurt
1/2 tsp ground cumin
1/2 lemon, juice only
Cracked pepper & sea salt to taste

Cook the rice according to packet directions, adding the tumeric and cumin to the water to give flavour and colour as it cooks. Transfer to a large bowl and leave to cool.

Make the spiced yoghurt dressing simply by combining the ingredients in a bowl and stirring together well.

Next add the celery, capsicum, sultanas, almonds and coriander to the rice, season with salt and pepper and toss gently to combine. Serve with a generous dollop of yoghurt dressing on the side.

Serves 4 - 6