Curry Rice Salad
Ingredients
- 1 cup brown rice
- 1/4 cup extra virgin olive oil
- 2 tablespoons curry powder
- 1/8 teaspoon ground cumin
- 1/8 teaspoon chili powder
- 1 250g yellow onion, chopped (250g)
- 1/2 teaspoon salt
- 1/2 teaspoon sesame oil
- 1 tablespoon honey
- 1 cup raisins
- 1 apple
- 1 cup chopped cilantro
- 1 rib celery, chopped, optional
- 10 to 12 snow peas, strings removed, chopped, optional
- 1/2 bell pepper (
- 1 green onion,
- 1 tablespoon rice vinegar
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Instructions
- 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.
- 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.,Simply Recipes / Annika Panikker
- 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.,Simply Recipes / Annika Panikker,Simply Recipes / Annika Panikker
- 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.,Simply Recipes / Annika Panikker
- The salad is best made a day ahead of time, giving the flavors time to meld. Can be served chilled, room temperature, or warm.,Simply Recipes / Annika Panikker
Source
Original recipe: View Original