Rice and Millet Salad with Nuts

This recipe was given to me by an Indian friend, Sashyla, during our visit to India.
5ozs 140g long grain rice
4ozs 110g millet
1 onion, finely chopped
6 cardamom pods, slightly crushed
20 coriander seeds, crushed
pinch of powdered cinnamon
1 1/4 pts 700mls vegetable stock
2 sprigs of thyme
salt and freshly ground pepper
4ozs 110g celery, trimmed and cut into small chunks
2ozs 50g mixed sweet peppers, seeded, cored and diced
2 1/2 ozs 75g mixed hazelnuts and peanuts, slightly roasted
1 Tblsp fresh coriander, roughly chopped
1 tsp soya sauce
3 Tblsp lemon juice
2 Tbsp vegetable stock
Wash the rice and millet then leave to drain. Sweat the onion and spices in a pan over a low heat for two or three minutes. Add the rice and millet and stir then add the stock (saving 2 Tblsp for the dressing,) and thyme and stir again. Bring to a simmer, season and cover. Cook over a low heat for 30 minutes. The grains should be tender and have absorbed all the liquid.
Tip the mixture into a serving bowl. Use a fork to separate the grains. Remove the cardamom pods. Leave to cool before adding the celery, peppers, nuts and coriander.
Mix the dressing ingredients together and pour over the salad. Mix well.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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