Nutty spicy rice salad

    15 min

    I don't know where I got this recipe but have had it for as long as I can remember. The rice should be cooked in advance and can be kept in the fridge for 24 hours once cooled. I shall be using this salad when we throw a lunch party to celebrate my husband's birthday next month.


    Gloucestershire, England, UK
    52 people made this

    Serves: 10 

    • 2 tablespoons oil
    • 1 medium onion, finely chopped
    • 1 teaspoon garam masala
    • 1/2 teaspoon ground turmeric
    • 1 pinch chilli pepper
    • 220g (8oz) cooked rice (I like to use brown)
    • 1 tart eating apple
    • 1 tablespoon lemon juice
    • 110g (4oz) dried apricots, bananas, sultanas, etc., coarsely chopped
    • 110g (4oz) assorted nuts, coarsely chopped
    • 2 tablespoons chopped fresh herbs
    • 150ml walnut oil
    • 150ml vegetable oil
    • 1 tablespoon wine vinegar
    • salt and ground black pepper

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Heat oil, add onion and fry until soft. Stir in garam masala, turmeric and chilli pepper. Continue to fry for one minute.
    2. Place cooked rice in a mixing bowl and stir in the onion and spice mixture with a fork.
    3. Core and slice the apple, and sprinkle the apple slices with the lemon juice. Add the apple to the rice mixture with the dried fruit, chopped nuts and herbs. Mix all together thoroughly.
    4. Mix the walnut oil, vegetable oil and vinegar together and use to moisten the salad. Season well with salt and pepper.

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    Reviews in English (2)


    Made this for my lunch today and it was absolutely delicious.  -  11 Jul 2014


    Really good. I didn't add all that oil as I wanted a healthy recipe. There's a lot of nuts in it. Could use less. I am making it for the second time this weekend for my family to serve with a barbecue. I used 100g of dry rice and it made a good bowlful for 6 people  -  20 Jul 2013