Name: Curry Rice Salad
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 cup (175g) raw brown rice (if using cooked rice, use about 3 1/2 cups) -; 1/4 cup extra virgin olive oil -; 2 tablespoons yellow curry powder (can sub curry paste) -; 1/8 teaspoon ground cumin -; 1/8 teaspoon chili powder -; One large yellow onion, chopped (about 2 cups, 250g) -; 1/2 teaspoon salt, more to taste -; 1/2 teaspoon toasted sesame oil -; 1 tablespoon honey -; 1 cup raisins -; 1 apple, cored and chopped (not peeled) -; 1 cup chopped cilantro, leaves and tender stems -; 1 rib celery - chopped (optional) -; 10-12 snow peas - stringy ends chopped off, then chopped (optional) -; 1/2 bell pepper, red, green, or yellow - chopped, about 1/2 cup (optional) -; 1 green onion - chopped, green and white parts (optional) -; 1 tablespoon rice vinegar (seasoned or unseasoned, can sub apple cider vinegar) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Curry Rice Salad

1. 1 cup (175g) raw brown rice (if using cooked rice, use about 3 1/2 cups) -

2. 1/4 cup extra virgin olive oil -

3. 2 tablespoons yellow curry powder (can sub curry paste) -

4. 1/8 teaspoon ground cumin -

5. 1/8 teaspoon chili powder -

6. One large yellow onion, chopped (about 2 cups, 250g) -

7. 1/2 teaspoon salt, more to taste -

8. 1/2 teaspoon toasted sesame oil -

9. 1 tablespoon honey -

10. 1 cup raisins -

11. 1 apple, cored and chopped (not peeled) -

12. 1 cup chopped cilantro, leaves and tender stems -

13. 1 rib celery - chopped (optional) -

14. 10-12 snow peas - stringy ends chopped off, then chopped (optional) -

15. 1/2 bell pepper, red, green, or yellow - chopped, about 1/2 cup (optional) -

16. 1 green onion - chopped, green and white parts (optional) -

17. 1 tablespoon rice vinegar (seasoned or unseasoned, can sub apple cider vinegar) -

How to cook deliciously - Curry Rice Salad

1. Stage

Cook the brown rice: Put 1 cup raw brown rice in a pot, add 1 3/4 cups of water, 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. Stage

Cook the spices and onion: In a large skillet, heat 1/4 cup of olive oil on medium heat. Add the curry powder. Add cumin and chili powder. Let the spices gently simmer for 1 minute. Add the chopped yellow onion, and salt, and cook until translucent, about 5 minutes.

3. Stage

Mix the rice and onions: In a large mixing bowl, add the hot rice and then fold in the onions with the curry-infused oil in which they were cooked. Add the toasted sesame oil and honey. You'll need to use a strong wooden spoon to mix. Taste test the rice. 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. Stage

Add other ingredients to taste: Add the raisins, apple, and cilantro. Add the celery, snow peas, bell pepper, and green onion, if using. Stir in a tablespoon of rice vinegar. Add more salt to taste.

5. Stage

Chill and serve: The salad is best made a day ahead of time, giving the flavors time to meld. Can be served chilled, room temperature, or warm.