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Nutrition: nutrition per serving (2)

  • kcal450
  • fat19g
  • saturates3g
  • carbs64g
  • sugars0g
  • fibre6g
  • protein10g
  • salt0.07g
    low
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Method

  • step 1

    Cook the rice as per pack instructions. Drain, rinse and drain again. Mix with the red pepper, cucumber, grated carrot, dried apricots and toasted pumpkin seeds. Drizzle over olive oil and the orange juice.

Recipe from Good Food magazine, September 2005

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Comments, questions and tips (6)

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Overall rating

A star rating of 3.9 out of 5.10 ratings

r.cronkshaw

Big hit with my 4 year old. I used 2 satsumas instead of half an orange.

lizleicester

A star rating of 4 out of 5.

We re-named ours Sunshine Rice because the rice was yellow having been cooked with turmeric and I used a yellow pepper and no cucumber (it had gone soft!). The apricots are the surprise ingredient that stop it being boring.

Corgi Pants

A star rating of 5 out of 5.

Made this to accompany the South African Chutney Chicken we had for tea and it was yummy. We omitted the seeds as I didn't think our 2 year old would eat it with them but included everything else. Once made I added 2 extra apricots and a smidgen more orange juice to taste. I'm sure the rest will…

mummyblease

Lovely recipe! Replaced cucumber for griddled courgette as my husband can't eat cucumber. Kids loved it too, a definite hit.

smartt21

A star rating of 5 out of 5.

Really good combination of flavours. Will definitely do again.

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