Curried rice salad with pineapple

Green and gold curried rice salad

https://www.taste.com.au/recipes/green-gold-curried-rice-salad-recipe/vzcxtpwx

1 1/2 cups basmati rice; 1/2 cup frozen peas; 1 corn cob, husk and silk removed; 1/2 cup coconut milk; 1 1/2 tbsp lime juice; 1 1/2 tbsp tamari; 1 tsp mild curry powder; 2 garlic cloves, crushed; 2cm piece fresh ginger, peeled, finely grated; 1/4 tsp dried chilli flakes; 3 tsp honey; 1/2 small pineapple, peeled, cored, halved, sliced; 1 green capsicum, sliced; 2/3 cup unsalted roasted cashew nuts, roughly chopped; 60g baby spinach; 2 celery stalks, trimmed, thinly sliced diagonally; 1/2 cup small fresh mint leaves

Step 1

Cook rice in a large saucepan of boiling, salted water for 12 minutes or until tender, adding peas in the last 3 minutes of cooking time. Drain. Rinse under cold water. Drain well. Cool.

Step 2

Meanwhile, heat a barbecue grill or chargrill pan over high heat. Add corn. Cook, turning occasionally, for 8 to 10 minutes, or until corn is tender and beginning to char. Transfer to a chopping board. Set aside for 5 minutes to cool. Carefully cut kernels from cob in large chunks.

Step 3

Combine coconut milk, lime juice, tamari, curry powder, garlic, ginger, chilli (if using) and honey in a large bowl. Season with salt and pepper. Reserve 1/3 of the dressing. Add rice to bowl. Toss to coat.

Step 4

Add pineapple, capsicum, cashew, spinach, celery, corn and half the mint leaves to rice mixture. Season with salt and pepper. Gently toss to combine.

Step 5

Transfer rice salad to a serving bowl. Drizzle with remaining dressing. Serve sprinkled with remaining mint.

With a dash of soya sauce the leftovers made a delicious fried rice for lunch the next day, Anne