Curry Rice Salad

by Yona
(Canada)

The secret to this curry rice salad recipe is the cilantro, raisins, and chopped apple. Sesame oil is a nice touch. You can also add shrimp, large or small, to it to make it more of a cold main salad dish.

The salad gets better the longer it sits in the fridge (to a point) because of the absorption of the curry oil. So it is a good idea to make a big batch because the leftovers are even better.


Ingredients:

* Short grain brown rice – 1 to 1 1/2 cup, best is organic

* One large yellow onion – chopped.

* Curry paste or curry powder – yellow or red Indian (not Thai)

* Olive oil

* Cumin

* Chili pepper

* Sesame oil

* Cilantro – chopped

* Raisins – one cup

* One apple – cored and chopped (not peeled)

* Honey

* Salt

* Celery – chopped

* Snow peas – stringy ends chopped off, then chopped

* Bell pepper, red, green, or yellow – chopped

* Green onions – chopped


Directions:

Cook brown rice by placing it in a big pot with 1-3/4 cups of water for every cup measure of rice. Let it come to a boil. Cover and leave it simmering for 45 minutes. Remove from heat and cover for about 10 minutes.

For the onions and curry oil, heat 1/4 cup of olive oil in a large saucepan set over moderate-high heat. Add a few more tablespoons of curry paste or according to taste. Add a dash of chili pepper and cumin. Add some drops of sesame oil, if available. Leave the curry simmer for a minute. Add the onions and cook until clear.


Put hot rice in a large mixing bowl and fold in the onions and oil used for cooking. Use a strong wooden spoon for mixing. Add more curry powder, chili and cumin in olive oil for a couple of minutes. Add to rice according to preferred heat.

Add cilantro, raisins, apple, celery, snow peas, bell pepper and green onions for flavor. Add a few tablespoons of honey and a dash of salt.

Serve this delicious curry rice salad after chilling. Makes about 4 to 6 servings.


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Original Curry Rice Salad Recipe