Spiced Winter Rice Salad

I made this last night and its golicious!!! I work it out to be 20 points for the whole lot so 5 points per serving. It will keep in the fridge for 3 days so plenty of time to eat it if its only for 1!


Ingredients:

• Kettle full of water
• 200g Basmati Rice
• 25g dried porcini mushrooms
• 150g fine green beans, trimmed and halved (or just frozen like i did)
• 1 tablespoon Madras curry powder
• 150g low fat natural yoghurt (mine was 200g at 1point per 100g)
• 60g low fat soft cheese with garlic and herbs
• 150g frozen soya beans, defrosted
• 100g roasted red peppers in brine, drained and chopped finely
• Juice of 1/2 lemon
• Salt and pepper for seasoning

1. Put boiling water in a large lidded pan and bring back to boil. Add rice and mushrooms. Cover and simmer gently for 20mins, stir occasionally with a fork. Then add green beans and simmer for 3 mins or until beans and rice are tender.
2. Meanwhile, heat a non stick frying pan and add curry powder for about 30secs or until the aroma is released. put in a large bowl (i mean large!!) add the yoghurt and soft cheese. Stir until smooth then add soya beans and peppers. Set aside.
3. Drain the rice, mushrooms and beans thoroughly and stir into the yoghurt mixture. Season generously (i didnt) and add the lemon juice. Serve immediately.

Apparently adding 60g prawns to it is supposed to be nice for an extra point per serving!

Enjoy people!!!!