Curry Rice Salad
Curry Rice Salad might be just the side dish you are searching for. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 676 calories, 9g of protein, and 31g of fat each. A mixture of short grain brown rice, salt, sesame oil, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of Indian cuisine.
Instructions
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.