Curry Rice Salad

Simply Recipes is another site that I love visiting for recipes. Her site is well put together and contains lots of healthy, whole-food recipes that are really yummy-looking.

I came across this recipe while searching for one thing or another and it’s one that I’ve come to crave (Chris likes it but isn’t wild about it). I’m going to reprint the original recipe here with the caveat that I add a second helping of the curried oil mixture. Chris finds it a little dry – it definitely isn’t a ‘wet’ salad, but I like drier rice salads. Lastly, the more non-rice stuff the better – I really like the contrast of the curry with the sweet raisins and apples, and the other ingredients really help fill in the salad. Enjoy!

Curry Rice Salad

Short grain brown rice – 1 to 1 1/2 cup, best is organic
One large yellow onion – chopped.
Curry paste or curry powder – red or yellow Indian (not Thai)
Olive oil
Cumin
Chili pepper
Sesame oil

Cilantro – chopped
Raisins – one cup
One apple – cored and chopped (not peeled)
Honey
Salt

Optional ingredients
Celery – chopped
Snow peas – stringy ends chopped off, then chopped
Bell pepper, red, green, or yellow – chopped
Green onions – chopped

1 Prepare the brown rice.
Put rice in a big pot, add 1 3/4 cups of water for every cup of rice, bring to a boil, cover, lower the heat on very low, let simmer for 45 minutes, take off heat and keep covered for at least another 10 minutes.

2 Prepare onions and curry oil.
In a large saucepan put 1/4 cup of olive oil on medium high heat. Add a couple heaping tablespoons of curry paste (if it is mild) or add a couple of tablespoons of mild curry powder. Add a dash of chili pepper and cumin and a few drops of sesame oil if you have it. Let the curry simmer for a minute. Add the chopped yellow onion and cook until translucent.

3 Mix rice and onions.
In a large mixing bowl, put in the hot rice and then fold in the onions with the curry infused oil in which they were cooked. You’ll need to use a strong wooden spoon to mix. Taste test the rice at this point. If it needs more curry flavor, heat some more curry powder, chili, and cumin in olive oil for a few minutes and add to the rice to desired spiciness.

4 Add other ingredients to taste – cilantro, raisins, apple, celery, snow peas, bell pepper, green onions. Add a couple tablespoons of honey. Add a dash of salt to taste.

5 Chill and serve. Serves 4 to 6.

The secret to this 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 than the firsts!

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