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Indian Rice Salad

Indian Rice Salad
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Tomatoes


For the Indian rice

  • 2 cups brown long grain rice
  • 1 stick cinnamon stick
  • 1 tbsp cloves whole
  • 1 tsp cumin seeds
  • 8 dates (chopped into small pieces)
  • 1 tsp fenugreek seeds
  • 1 inch fresh ginger (minced)
  • 2 cups frozen mixed vegetables
  • 1 tbsp green cardamon pods (cracked)
  • 1 tablespoon olive oil
  • 1 medium onion (thinly sliced)
  • 1 tbsp turmeric powder
  • 3 cups water

For the salad

  • ½ cup cashew nuts (toasted)
  • 1 cup cherry tomatoes (quartered)
  • ½ cucumber (diced into really small pieces)

For the dressing

  • 2 tbsps fresh mint (washed) (optional)
  • ½ cup frozen mango (unthaw)
  • 2 limes (juiced)
  • 2 tsps sea salt


  1. Heat up the oil in a frying pan and roast the onion for until golden brown for about 5-8 minutes.
  2. Add the spices, except the salt, and fry for 3 more minutes until fragrant.
  3. Add the water and mixed vegetables and simmer for about 20-30 minutes until the liquids are absorbed, stir occasionally.
  4. Add the ingredients for the dressing to a food processor or use an immersion blender to create smooth mixture.
  5. Let the rice cool down before you add the salad ingredients and the dressing, mix well and adjust taste before serving, enjoy!



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