CURRIED RICE SALAD
1 to 1 ½ cup brown rice
One large yellow onion, chopped.
3-4 Tbsp curry powder
Ghee and/or vegetable oil
Cilantro, roughly torn
Raisins or sliced carrots, one cup
One apple – cored and chopped (not peeled)
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/)
Good Old Curry Rice/Yellow Rice Recipe.
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