Salad Recipes - Chilled Tomato and Cardamom Rice

Ingredients

• 15 ml/1 tbsp sunflower oil

• 6 cardamom pods, split

• 5 ml/1 tsp cumin seeds

• 225 g/8 oz/1 cup basmati rice

• 45 ml/3 tbsp tomato juice

• 15 ml/1 tbsp tomato puree (paste)

• 1.5 ml/1/4 tsp salt

• Grated rind and juice of 1 orange

• 4 tomatoes, cut into wedges

• 1 orange, cut into small wedges

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Method:

1. Heat the oil in a pan. Add the cardamom and cumin and fry (sauté), stirring, until the seeds pop.

2. Stir in the rice, tomato juice, puree, salt and orange rind and juice. Pour over enough water to cover by 2.5 cm/1 in.

3. Bring to the boil, reduce the heat, cover and simmer gently for 20 minutes or until the rice is tender and has absorbed all the liquid. Cool then chill.

4. Pile on to a serving dish and garnish with tomato and orange wedges before serving.