See Also: Spicy basmati salad(recipes)
Tempura prawns with avocado and tomato salad and ginger, tomato and chilli basmati rice(recipes)
Spicy Noodle Salad(recipes)
Spicy Oriental Shrimp Salad(recipes)
Spicy squid salad with cucumber and capers(recipes)
Spicy Chicken Salad in Peanut Sauce(recipes)
Spicy rack of lamb with aubergine salad(recipes)
Spicy Orzo and Black Bean Salad(recipes)
King prawn brochette on a spicy sweet salad(recipes)
Thai Salad Rolls with Spicy Sweet & Sour Sauce(recipes)

stud (iou) and Spicy basmati salad (recipes)


stud (iou)



stud verb trans. Infl. -dd-. LME.
[from STUD noun1.]
Provide with studs; spec. (a) supply or build with upright timbers; (b) set with bosses, nail-heads, etc., projecting from a surface, esp. for decoration or protection. Freq. as studded ppl adjective. LME.
D. Bogarde An ivory leopard..studded all about with lumps of amber like a rich fruit cake.
Set at (esp. frequent) intervals in or over (a surface). Freq. as studded ppl adjective. M17.
A. J. Toynbee The south-west bank..is studded with a series of port-cities. E. Bowen Antlers and ironwork..studded the walls.
Insert or place (a number of things) at (esp. frequent) intervals over a surface. Chiefly as studded ppl adjective. M19.

Spicy basmati salad (recipes)








Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



250g/8oz brown basmati rice, rinsed125g/4oz Puy lentils, rinsed1 litre/1¾ pints vegetable stock 2 tbsp olive oil2 small onions, chopped4 garlic cloves, minced6 chestnut mushrooms, finely chopped2 tbsp curry paste150ml/¼ pint apple juice1 lime, juice only1 tsp vegan bouillon powder2 dessertspoons sultanas1 dessertspoon mango chutney75g/3oz sweetcorn1 red pepper, de-seeded and finely chopped2 tomatoes, finely choppedcoconut flakes and sprigs of coriander, to serve



Method



1. Place the rice, lentils and vegetable stock in a saucepan, bring to the boil and simmer for 20 minutes, until almost cooked.2. Meanwhile, heat the olive oil in a large saucepan and gently fry the onions until soft. Add the garlic and mushrooms and cook until soft.3. Stir in the curry paste and heat through. Add the apple and lime juices, bouillon powder, sultanas and chutney, stir well and simmer for three minutes.4. Drain the rice and lentils and add to the curry mixture. Stir in the sweetcorn, red pepper and tomatoes, then simmer for 10 minutes until the juices are absorbed and the rice is completely tender.5. Serve sprinkled with coconut flakes and sprigs of coriander. Roasted Vegetables and a mixed salad are good accompaniments.