Spicy rice salad

Spicy Rice salad with a side serving of crispy pilchards

Spicy Rice with a side serving of pilchards.  This rice is delicious and can be served with any meal   
Serves: 2
Prep time:
Cook time:
Total time:
  • For the rice salad
  • 2 cups brown rice
  • 2 cups shredded red cabbage
  • 2 cups thinly sliced green beans
  • Feta cheese
  • cherry tomatoes
  • 2vegetable stock cube or 2 tsps vegetable stock powder
  • 1½tsp cumin
  • 1 tsp powdered coriander
  • 1 tsp turmeric
  • salt and pepper to taste
  • 4 Tblsp olive oil
  • For the Pilchards
  • 1 tin Pilchards in Hot Chili Sauce
  • ½ cup flour
  • 1 teaspoon cumin
  • salt and pepper
  • For the Mayonnaise
  • 1 large egg yolk
  • 1 ½ tsp fresh lemon juice
  • 1 tsp white wine vinegar
  • ½ tsp salt
  • ½ cup canola or vegetable oil
  • ¼ cup olive oil
  1. For the Salad
  2. Cook the rice in 4 cups of water seasoned with the vegetable stock, cumin, coriander and turmeric.
  3. While the rice is cooking, cut the red cabbage into fine shreads. Slice the beans into thin strips. Toss the two together with the cherry tomatoes which have been sliced in half. Toss in some crumbled feta cheese.
  4. Once the rice has been cooked allow to cool before tossing the rice with the vegetables. This rice salad is served room temperature and is fresh and healthy.
  5. Serve the pilchards on the side with home made mayonnaise
  6. and lemon wedges.
  7. For the Pilchards:
  8. Drain the pilchards and reserve the sauce.
  9. Sprinkle 1 tsp cumin I, salt and pepper, into half a cup of flour and roll the pilchards in the flour mixture. Shake off excess flour. The sauce from the pilchards will make the flour stick to the fish and create a crunchy batter when fried. Pan fry in a small amount of vegetable oil or deep freeze if you prefer. Drain on absorbent paper .
  10. For the Mayonnaise
  11. Combine egg yolk, lemon juice , vinegar and ½ tsp salt in the small bowl of a blender. Whisk until blended and bright yellow, about 30 seconds. In a slow steady stream, using a tablespoon to pour in, add the vegetable oil while the blender is switched on. This must be done very slowly and it should take about 4 minutes to add this. The mixture becomes lighter and thicker. Then add the olive oil also in a slow steady stream Mix for about 8 minutes until it is thick. This can be made 2 days ahead of time. Keep refrigerated.
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  • Reply Zirkie August 1, 2013 at 11:27 PM

    I like the recipe and your pics and styling is beautiful!

    • Reply Ev August 2, 2013 at 7:49 AM

      Thanks so much

  • Reply plasterer bristol December 9, 2015 at 9:42 AM

    Sounds really good. Love spicy rice, thanks for posting.


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