Curried Rice Salad
Ingredients
1 tablespoon, plus 1/4 cup olive oil
Cooking Instructions
Heat a large, preferably nonstick pot over medium-high heat.
When hot, add 1 tablespoon of the olive oil and the rice.
Quickly stir the rice until it is well-coated in the oil.
Add the curry powder, turmeric, and bay leaves.
Stir to mix the ingredients together completely.
Add the water and bring to a boil.
When the rice reaches a boil, add the salt and lower the heat to a simmer.
Simmer until done (about 15 minutes), transfer the rice to a large mixing bowl and set aside in the refrigerator to cool.
When the rice has cooled, mix in the currants, chopped celery, red bell pepper, and nuts.
Whisk the remaining 1/4 cup of olive oil with the lime juice and pour over the rice.
Mix thoroughly.
Add more salt if necessary and serve (can be refrigerated up to 1 day before serving).
Makes 6 servings
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