PEACH AND CASHEW BIRYANI SALAD
This colorful rice salad includes dried fruits and caramelized onions. It’s terrific either warm or at room temperature.
1 cup uncooked green lentils
3 cups water
1 bay leaf
2 tablespoons plus ½ teaspoon kosher salt, divided
2 medium summer squash, cut lengthwise into ½ - inch- thick planks
1 red onion, cut into ½ - inch rounds
2 tablespoons Madras curry powder
5 tablespoons extra- virgin olive oil, divided
5 tablespoons coconut oil, divided
1 cup raw cashews
½ cup dried peach rings, chopped
¼ cup chopped dried apricots
¼ cup chopped dried papaya
4 cups cooked basmati rice
⅓ cup fresh lemon juice
½ teaspoon black pepper
1 bunch fresh cilantro, chopped
1 bunch scallions, chopped
1 cup crispy fried onions or fried shallots, for garnish
Combine lentils, water, bay leaf and 1 tablespoon salt in medium saucepan. Bring to boil over medium- high heat. Reduce heat to medium, cover and cook until lentils are tender, 18 to 20 minutes. Drain and cool. Meanwhile, preheat grill to high. Toss together squash, red onion, curry powder, 1 teaspoon salt and 1 tablespoon olive oil in large bowl. Place squash and onion on grill grates; grill uncovered, turning often, until charred and crisp- tender, about 8 minutes. When cool enough to handle, cut vegetables into bite- size pieces and set aside. Heat ¼ cup coconut oil in large skillet over medium- low. Add cashews and cook, shaking skillet, until sizzling, 7 to 8 minutes. Add dried peach, apricots and papaya and cook until fruits are puffy and cashews are golden, about 8 minutes. Drain mixture on paper towels and season with ½ teaspoon salt.
Place rice in large bowl and use hands to break up any clumps. Drizzle with remaining ¼ cup olive oil and remaining 1 tablespoon coconut oil. Season with 1 teaspoon salt and toss to combine. Gently fold in cooked lentils, squash, onion, cashews, fruits and lemon juice. Season with pepper and remining 1 teaspoon salt. Fold in cilantro and scallions and garnish with fried onions before serving. Serves 8.