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Rice Salad
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Recipe courtesy of Cook & prep times are estimates.

Serves: 6-8

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Indian Meat Side Dish

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8 oz Basmati rice
15 fl oz chicken stock
4 tablespoon vinaigrette dressing
1 large red pepper, seeded and finely diced
3 round tablespoon seedless raisins
2 oz dry-roasted peanuts, chopped (optional)


  1. Cook the rice (covered) in the chicken stock for 15 minutes. Remove from the heat but leave covered to steam for a further 15 minutes. Fluff up with a fork. Put the hot rice into a bowl and mix gently with the vinaigrette, using a large fork and spoon. Stir in the red pepper, raisins and nuts, then refrigerate in a covered container for several hours.

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