Spekko Rice Indian Brown Rice Salad AND Cardamon and Almond Biscuits

Spekko Rice Indian Brown Rice Salad AND Cardamon and Almond Biscuits

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Spekko Rice Indian Brown Rice Salad
Serves 4

White rice varieties are more popular in South Africa. Brown rice has a wonderful nutty taste and is slightly chewy. It is also very nutritious. Brown rice works well in this salad. It is perfect served with grilled chicken or fish or as a light meal on its own.


400ml cooked Spekko Brown Rice
25ml sunflower oil
1 onion, finely chopped
4 garlic cloves, crushed
1 carrot, diced
2 celery stalks, diced
1 cup brown lentils
Punnet of cherry tomatoes, halved
90g baby spinach leaves
25ml mint leaves
25ml coriander, chopped
25ml lemon juice
50ml toasted pine nuts

For the dressing combine:
50ml olive oil
25ml fresh lemon juice
25ml balsamic vinegar
Salt to taste
Freshly ground black pepper

Here’s how

Cook lentils in boiling water until tender but not mushy. Heat oil in a saucepan. Saute onion, celery, garlic and carrots until soft. Add boiled lentils and stir gently. In a large bowl, combine the lentils with the fresh herbs, spinach leaves, tomatoes, and brown rice. Mix gently to combine. Pour dressing over the rice salad and garnish with toasted pine nuts.

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Yudhika recommends Spekko Brown Rice for this dish because

This variant is less refined than white rice so it is high on nutritional value as the inner bran layers have not been removed, Brown is always the healthy option!

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Cardamon and Almond Biscuits

This is an Indian favourite. The semolina gives the biscuit a crunchy texture. My kids love these and once they have had enough, they pick the roasted almonds off the top. I guess all Indian kids have done this at some time. I served these at my restaurant with coffee after dinner. This has always been a treat for the patrons!


125g butter
125ml sugar
125ml oil
62.5ml semolina
5ml bicarbonate of soda
5ml cardamom powder
2.5ml cardamom essence (elaichi essence)
500 – 625ml cake flour, sifted
Pinch of salt
Blanched Almonds to garnish


Preheat oven to 190 degrees. Cream butter and sugar until pale. Beat in oil. Mix in the semolina, cardamom essence, bicarbonate of soda, salt and cardamom powder. Stir in the flour taking care not to add too much. The dough should be soft and slightly sticky. Place a drop of oil on your palm to prevent dough from sticking. Roll into balls and place a whole blanched almond on top before pressing the dough down lightly. Place the almonds on the biscuits immediately after they are shaped as the dough does become a little dry and could crack if left too long. Cover the dough with a damp cloth while mould the biscuits. These biscuits do puff out so do not place them closely together. Place on a baking tray and bake for 10 – 12 minutes or until the biscuits are a very pale golden underneath. Allow to cool on a rack. Biscuits should be stored in an old fashioned biscuit tin.

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