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Bread and Circus's Curried Rice Salad Recipe

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This recipe for Bread and Circus's Curried Rice Salad is from The Murrock Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c long grain brown rice
5 c water
sea salt and freshly ground black pepper to taste
1/2 c olive oil
1 heaping T curry powder or 2-3 T curry paste
1 tsp ground cumin
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
t tsp tamari or light soy sauce
juice of 1/2 lemon
1/2 c golden raisins, soaked in hot water for 20 min.
1/2 c chopped dried apricots, soaked in hot water for 20 min.
3/4 c unsalted cashews, toasted until golden brown
2 stalks celery finely chopped
1 bunch scallions finely chopped
1/4 c finely chopped cilantro or parsley
Directions:
Directions:
1 - In a large flameproof casserole, combine rice, water and a generous pinch of sea salt. Bring to a boil, lower the heat, cover and cook for 45-50 minutes or until the rice is tender and water has been absorbed - check the pan toward the end and add more water if the rice is not cooked enough when the water has been absorbed. Or cook the rice in a rice cooker if you have one.
2 - Transfer the cooked rice to a large bowl.
3 - Heat the oil in a skillet, and add the curry, cumin, nutmeg, and cardamom. Cook over low heat for 1 minute to mellow the spices.
4 - Pour spice mixture over rice. Add tamari and lemon juice. Stir to combine.
5 - Drain and add the raisins and apricots. Add the red peppers, cashews, celery, scallions, and cilantro or parsley.
6 - Taste for seasoning and add salt and pepper if desired.
7 - Refrigerate for several hours to allow the flavors to mellow.
Number Of Servings:
Number Of Servings:
6 as an accompaniment, 3-4 as a main dish
Preparation Time:
Preparation Time:
1/2-3/4 hour
Personal Notes:
Personal Notes:
Wonderful summer salad - rave reviews!

 

 

 

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