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easy | 4 servings | prep: | cook:
Ideal to cook ahead as the flavors blend better after the salad has sat in the refrigerator overnight.
Ingredients: |
Short grain brown rice - 1 to 1 1/2 cup
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
* Snow peas - stringy ends chopped off, then chopped
* Bell pepper, red, green, or yellow - chopped
* Green onions - chopped
* protein--chicken, shrimp, etc
* optional ingredients
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Directions: |
1 Prepare the brown rice.
Put rice in a big pot, add 1 3/4 cups of water for every cup of rice, 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 Prepare onions and curry oil.
In a large saucepan put 1/4 cup of olive oil on medium high heat. Add a couple heaping tablespoons of curry paste (if it is mild) or add a couple of tablespoons of mild curry powder. Add a dash of chili pepper and cumin and a few drops of sesame oil if you have it. Let the curry simmer for a minute. Add the chopped yellow onion and cook until translucent.
3 Mix rice and onions.
In a large mixing bowl, put in the hot rice and then fold in the onions with the curry infused oil in which they were cooked. You'll need to use a strong wooden spoon to mix. Taste test the rice at this point. 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 Add other ingredients to taste - cilantro, raisins, apple, celery, snow peas, bell pepper, green onions. Add a couple tablespoons of honey. Add a dash of salt to taste.
5 Chill and serve.
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Original author/site: |
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simplyrecipes.com |
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