CURRIED RICE SALAD
PG tested
This salad can be served warm, cold or at room temperature. I used white rice but you could easily substitute brown rice or even an alternative grain like barley, farro or quinoa.
Be sure to soak the raisins so that they plump up, and feel free to adjust the amount of curry powder to your liking. I tend to squeeze on a lot of lemon juice to make the salad even brighter and sometimes double the amount of almonds for extra crunch. If I’m feeling especially generous, I’ll substitute toasted cashews. ⅔ cup chicken stock or
broth
1 cup water ⅔ cup long-grain rice
⅓ cup raisins
2 ounces sliced almonds ¼ cup olive oil
2 teaspoons curry powder, or to taste
1 tablespoon fresh lemon or lime juice, or more to taste 1 small red pepper, chopped 3 scallions, white and green parts, minced
½ teaspoon salt, or to taste Fresh chopped parsley for garnish
Bring stock and water to boil in a large pot. Stir in rice and bring back to boil. Reduce heat to a simmer, cover pot and cook 20 to 25 minutes or until rice is dry but still firm.
Meanwhile, place raisins in a pan and cover with water. Bring to a boil, remove from heat and let raisins plump.
Saute almonds in oil until golden, then drain on a paper towel. Set aside.
Turn off heat and stir curry powder and lemon or lime juice into the oil. When rice is cooked, immediately stir into the seasoned oil. Drain raisins and add, along with red pepper, scallions and salt. Cool and taste, adding more salt, curry powder and lemon juice if needed.
Salad can be served warm or at room temperature, with almonds and chopped parsley scattered on top.
You also can lightly pack it into an oiled bowl, cover and chill overnight. To serve, run a knife around the edge of rice and unmold onto a plate and garnish. Serves 8 to 10.