Curry Rice Salad



Years ago when I was living in Japan I bought a high-tech rice cooker with a 14 hour timer and settings for white and brown rice. Occasionally I would make much too much rice, especially brown rice. Not wanting to eat it plain, I invented this curry rice salad as tasty way to stretch out my rice leftovers.

Over the years the recipe has expanded beyond curry, cilantro, apples, and raisins to include many other ingredients, again usually whatever might work that’s in the fridge.

This curry salad is ideal to cook ahead as the flavors blend better after the salad has sat in the refrigerator overnight. And it is easy to cook in large quantities for summer potlucks and barbeques.


Curry Rice Salad Recipe

The secret to this recipe is the cilantro, raisins, and chopped apple. Sesame oil is a nice touch. You can also add shrimp, large or small, to it to make it more of a cold main salad dish.

The salad gets better the longer it sits in the fridge (to a point) because of the absorption of the curry oil. So it is a good idea to make a big batch because the leftovers are even better.

Ingredients

  • Short grain brown rice - 1 to 1 1/2 cup, best is organic
  • One large yellow onion - chopped.
  • Curry paste or curry powder - yellow or red Indian (not Thai)*
  • Olive oil
  • Cumin
  • Chili pepper
  • Sesame oil
  • Cilantro - chopped
  • Raisins - one cup
  • One apple - cored and chopped (not peeled)
  • Honey
  • Salt
  • Celery - chopped (optional)
  • Snow peas - stringy ends chopped off, then chopped (optional)
  • Bell pepper, red, green, or yellow - chopped (optional)
  • Green onions - chopped (optional)

 



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