Serves 6-7

1 to 1 ½ cup brown rice

One large yellow onion, chopped.

3-4 Tbsp curry powder

Ghee and/or vegetable oil

Cumin

Chili pepper

Sesame oil

Cilantro, roughly torn

Raisins or sliced carrots, one cup

One apple – cored and chopped (not peeled)

Honey

Salt

Celery, chopped

Bell pepper, red, green, or yellow, chopped

Green onions, chopped

Prepare rice as per usual.

In a large saucepan put fats — ghee for the taste, but you can substitute or supplement with vegetable oil. Add a couple heaping tablespoons of curry powder or paste, and 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. If using chickpeas, add in the last two minutes of cooking.

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. Use a spatula to get all the oils out of the pot, and use a strong spoon to mix. Add more curry or chili powder to taste.

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.

Chill and serve.

(Adapted from http://www.simplyrecipes.com/recipes/curry_rice_salad/)