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About this recipe: The spicy aromas of this satisfying salad make it tempting fare at any time of year. The rice, with its slightly chewy texture and Indian spicing, provides the perfect backdrop for tender turkey (or chicken), crunchy raw vegetables, sweet grapes and toasted nuts. It's a great way to use up leftover roast poultry.
Unlike white rice, brown rice retains the germ and bran of the rice grain and therefore contains higher levels of the B vitamins and almost 4 times as much fibre as white rice. * Grapes provide useful amounts of potassium and a variety of phytochemicals that help to protect against heart disease and cancer. Naturopaths consider grapes to have healing and regenerative properties. * Without the skin, turkey is very low in fat, and it contains more vitamin B12, niacin and zinc than chicken.
Peel 3 oranges and divide into segments, working over a bowl to catch the juice. Use the juice in the dressing and garnish the salads with the orange segments. * For a herby brown rice salad with salmon, cook the rice with the onion as in the main recipe, using fish stock if you wish, but omitting the spices and ginger. Leave to cool, then stir in mixed fresh herbs – 1 tbsp chopped fresh tarragon or dill, 2 tbsp snipped fresh chives and 4 tbsp chopped parsley – plus a 12 cm (5 in) piece of cucumber, quartered lengthways and sliced, 1 large grated carrot, 3 sliced celery sticks and 2 heads of chicory, slivered, or 5 radicchio leaves, torn into thin ribbons. Dress with the citrus vinaigrette and toss gently to combine. Heat 1 tsp extra virgin olive oil in a small frying pan and sauté 400 g (14 oz) skinless salmon fillet for 3 minutes on each side or until just cooked through. Break into large flakes and fold very gently into the rice salad, taking care not to break up the fish too much. Garnish with halved cherry tomatoes.
A, B1, B12, E, niacin, copper * C, folate * potassium