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INGREDIENTS:
1 cup basmati rice
1 teaspoon curry powder
400g can Edgell Four Bean Mix – No Added Salt, drained
¼ red capsicum, finely diced
3 spring onions, chopped
¼ cup baby mint leaves
1/3 cup natural yoghurt
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh coriander
METHOD:
1. Cook rice by absorption method following packet directions adding curry powder to the water. Fork through rice to fluff up and allow to cool.
2. Combine rice, drained Edgell Four Bean Mix, capsicum and spring onion. Chill until ready to serve.
3. Combine yoghurt and herbs and spoon onto rice salad for serving.
SERVES: 4
PREPARATION TIME: 15 minutes
COOKING TIME: 10 minutes
TIP: Add half a small mango, finely diced to the salad.
| Energy |
1168kJ |
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| Protein |
9.7g |
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| Fat - total |
1.0g |
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| - saturated |
0.2g |
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| Carbohydrate - total |
54.3g |
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| - sugars |
3.3g |
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| Fibre |
5.3g |
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| Sodium |
25mg |
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