Ideal for take away: Rice Salad with Orange and Mango
Ingredients (serves 4)
1 onion
4 Tbs. oil
2 tsp. Mild Curry (Ayurveda Parkschlösschen spice mixture >>)
125 g basmati rice
250 ml water
salt
juice of 1 lemon
segments of 1 orange plus juice
½ mango, finely chopped
1 Tbs. spicy mango chutney
brown sugar
10 cashew nuts, chopped
½ bunch coriander
Sauté the finely chopped onion in 1 Tbs. of oil. Add the chopped cashew nuts, 2 tsp. of curry powder, the rice, and sauté briefly. Add the water and salt andleave the rice to swell for 15 – 20 minutes. Dice the mango finely, divide the orange into segments and reserve the juice. Combine the lemon juice, orange juice, mango chutney, salt, sugar and the remainingoil to make a spicy sauce; then pour over the slightly cooled rice. Add the mango, coriander and the orange fillets and leave to stand allowing the flavours todevelop. Check the seasoning.
