Basmati Rice Salad With Shrimp, Curry and Cashews |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Another recipe found in the local grocer's magazine. Hope you enjoy! Ingredients:
2 cups basmati rice |
1 tablespoon curry powder |
3 cups chicken stock |
3 tablespoons oil |
1/4 cup lime juice |
1 tablespoon brown sugar |
150 g shrimp |
1/4 english cucumber, grated |
1 cup carrot, grated |
1 cup cashews, roasted, unsalted |
1/4 cup fresh cilantro, chopped |
12 cherry tomatoes, halved |
salt, to taste |
Directions:
1. Place the curry powder and stock in a pot. Bring to a boil over high heat, add rice and turn the heat to low. Cover and cook until tender, about 18-20 minutes. Fluff the rice with a spoon; cool quickly and place in bowl.
2. Whisk together oil, lime juice and brown sugar.
3. Add remaining ingredients to the rice, drizzle with dressing and combine.
4. Chill well before serving.
5. Enjoy!
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