Grain-free curried rice salad – a good old Aussie favourite re-hashed

Hello !

Huge childhood memories for me of this particular salad, my mum would whip this up for BBQs and celebrations with ease. And everyone loved it. 

This one is based on this family recipe but with a few additions and exclusions, namely the rice and fruit! In addition, the zucchini is spiralised then chopped to make the basmati rice and the orange essence is added to the dressing to give it some tangy sweetness. 

This goes really well with two other OptiCook salads, the Green bean salad with roasted tomato vinaigrette and the Vegan creamy mock potato, caper and dill salad as pictured below.

Enjoy ! Joni ???

Grain-free curried rice salad

2016-03-03 00:50:35

Serves 8

You need a spiraliser for this recipe. The zucchini spiralised then chopped is like the texture of basmati rice. This salad is very similar to your traditional Australian rice salad it uses the stevia and orange essence in the dressing for the sweetness as there are no sultanas or nuts used.

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The salad

1. 2 tbs Keens curry powder (or similiar)
2. 1/2 tsp ground cumin
3. 1 brown onion, finely diced
4. 1 tbs olive oil
5. 3 medium zucchinis, peeled & spiralised
6. 1/2 red capsicum, finely diced
7. 1/2 cucumber, finely diced
8. 1 stick celery, finely diced (approx. 30 cm)
9. 1 cup flat leaf parsley, chopped

The dressing

1. 2 tbs white vinegar
2. 1 tbs olive oil
3. 1/4 tsp garlic, crushed
4. 1 tbs stevia or other sweetener
5. 2 drops orange essence (optional)

Instructions

1. In a fry pan, add the olive oil, brown onion, curry powder and cumin. Cook for approx. 10 mins until nicely browned and flavoursome.
2. In the meantime, spiralise your peeled zucchini then chop roughly to resemble basmati rice - see pic. Add the the onion mixture in the fry pan and stir fry for approx. five mins until cooked. Sample the rice as you go until it is cooked to your liking.
3. Take off the heat and allow to cool to room to room temperature.
4. Add the cucumber, capsicum and celery and the dressing. Stir to combine. Season and serve. Top with the chopped parsley.
5. Dressing : add all the ingredients to a small sealable container. Season with black pepper and a little salt and shake to combine.

Notes

1. You need a vegetable spiraliser for this recipe to make the zucchini rice.
2. You could replace the zucchini rice with cauliflower rice or Konjac rice.
3. This salad keep very well in the fridge for at least five days. Perhaps don't add the dressing if you are planning on doing this one ahead as it does go a little soggy.
4. You can also add any other raw vegetables you like to replace the cucumber, capsicum and celery combination I used.

By Joni Condos

Opti Cook https://opticook.org/

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