Curry Rice Salad
Loved the idea of infusing curry, chili powder and cumin seeds in the oil, which made the curry oil so flavorful. The combination of apples, bell peppers, celeries, raisins, and peas (I used peas instead of snow peas) was delicious with the curried rice.
Yield
6 servingsPrep
10 minCook
50 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
brown rice
short grain |
*
|
| 1 | each |
yellow onion
large, chopped |
|
| 1 | x |
curry powder
to taste |
*
|
| 1 | x |
olive oil
as needed |
*
|
| 1 | x |
cumin
to taste |
*
|
| 1 | x |
hot chili peppers
to taste |
*
|
| 1 | x |
sesame oil
to taste |
*
|
| 1 | x |
cilantro
chopped, as needed |
*
|
| 1 | cup |
raisins, seedless
|
|
| 1 | each |
apples
cored and chopped , not peeled |
|
| 1 | x |
honey
as needed |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
celery
chopped, as needed |
*
|
| 1 | x |
snow pea pods
stringy ends chopped off, then chopped , as needed |
*
|
| 1 | x |
sweet red bell peppers
red, green, or yellow - chopped, as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
brown rice
short grain |
*
|
| 1 | each |
yellow onion
large, chopped |
|
| 1 | x |
curry powder
to taste |
*
|
| 1 | x |
olive oil
as needed |
*
|
| 1 | x |
cumin
to taste |
*
|
| 1 | x |
hot chili peppers
to taste |
*
|
| 1 | x |
sesame oil
to taste |
*
|
| 1 | x |
cilantro
chopped, as needed |
*
|
| 237 | ml |
raisins, seedless
|
|
| 1 | each |
apples
cored and chopped , not peeled |
|
| 1 | x |
honey
as needed |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
celery
chopped, as needed |
*
|
| 1 | x |
snow pea pods
stringy ends chopped off, then chopped , as needed |
*
|
| 1 | x |
sweet red bell peppers
red, green, or yellow - chopped, as needed |
*
|
Directions
Prepare the brown rice.
Put rice in a big pot, add 1 ¾ 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.
Prepare onions and curry oil.
In a large saucepan put ¼ 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.
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.
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.
