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Round off the barbecue with this zesty, fruity side to make your tastebuds come alive!
Ingredients (serves 6)
1 cup long-grain white rice
2 celery stalks, trimmed, finely chopped
1 small red capsicum, finely chopped
2 green onions, thinly sliced
1/2 cup sultanas
2/3 cup dried diced apricots
1/3 cup slivered almonds, toasted
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 teaspoon curry powder
1 teaspoon caster sugar
Method
Cook rice in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Refresh under cold water. Drain. Cool completely.
Combine rice, celery, capsicum, onion, sultanas, apricots and almonds in a bowl. Place olive oil, lemon juice, vinegar, curry powder and sugar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
Pour oil mixture over rice mixture. Toss to combine. Serve.
Notes
Serve with: Barbecued sausages, beef steak or barbecued chicken.
Source
Super Food Ideas - September 2010, Page 36
Recipe by Katrina Woodman
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Carolina Gold Rice Pudding
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