Basmati Rice Salad with Chick Peas and Roasted Red Pepper, Lemon and Moroccan Spiced Dressing

Prep Time


Cook Time

15-20 min




200200 g Country Range Basmati Rice

400400 ml cold water

1 1 shallot, sliced

1 1 tsp Country Range Ground Turmeric

1 1 tsp Country Range Cumin Seeds

1 1 tsp Country Range Coriander Seeds

1 1 tsp Country Range Crushed Chillies

1 1 tsp Country Range Paprika

4 4 tsp Country Range Salt

100100 g Country Range Chick Peas

1 1 red pepper, roasted

2525 g fresh coriander, chopped


11 tbsp Country Range English Mustard

2 2 tbsp Country Range White Wine Vinegar

4 4 tbsp Country Range Extra Virgin Olive Oil

1 1 tsp Country Range Honey

½ ½ tsp Moroccan spice

¼ ¼ tsp Country Range Paprika

Multiply by
  • 1For the rice, place the rice with the water into a suitable sized pan. Cover and bring to the boil. Simmer until cooked.
  • 2After around 10-15 minutes, the water should have evaporated and you should be left with fluffy rice. Once cooked, refresh in cold water to stop the cooking process.
  • 3Whilst the rice is cooking, place a pan onto the stove with a little oil. Once hot, place the shallots in the pan. Turn down the heat and allow to sweat gently on the heat for 15 minutes.
  • 4Put the spices in with the shallots and allow to cook for a further 10-15 minutes.
  • 5Place the chick peas with the shallots and spices in a suitable bowl with the drained rice, roasted peppers and coriander.
  • 6For the dressing, place the mustard and honey into a bowl. Whisk in the wine vinegar until incorporated. Slowly whisk in the oil and then add the spices.
  • 7Drizzle over the rice salad. Finish with a little natural yoghurt and serve with chicken or fish.