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Tilda Bombay Rice Salad Recipe-min

Bombay Rice Salad

This exceptional rice salad is loaded with chickpeas, flavorful spices, and tasty vegetables – and don’t forget the simple curry, chutney mango and lemon dressing. A perfect sweet and savory blend with a dash of heat.  Recipe courtesy of @IheartPublix.

  • 0 - 30 Minutes
  • Easy
  • Serves 8

This recipe uses:

Bombay Rice

Where to buy
Bombay Rice Salad

Method

Ingredients

Ingredients

  • Dressing:
  • 6 oz mango chutney
  • 3 – 4 tbsp fresh lemon juice
  • 1 tsp curry powder
  • Rice Salad:
  • 2 pouches TILDA® READY TO HEAT BOMBAY RICE – heated according to package directions
  • 1 cup cucumber – chopped
  • 1/2 cup bell pepper – chopped
  • 1/4 cup fresh cilantro – chopped
  • 2 green onions – chopped
  • 1/4 cup red onion – chopped
  • 5 oz canned chickpeas – rinsed and drained
  • 1/4 cup toasted cashews – roughly chopped
  • 4 oz pomegranate aril

How to make Bombay Rice Salad

  1. Prepare Tilda Ready to Heat Bombay Rice according to package directions.

  2. Whisk the dressing ingredients together and set aside.

  3. Add the rice, cucumber, bell pepper, onions, cilantro and chickpeas into a large bowl.

  4. Divide the rice between plates .

  5. Pour the prepared dressing over top and toss to combine.

  6. Top with the toasted cashews and pomegranate arils. Serve and enjoy!