Curried Rice Salad

A colorful, flavor-filled side dish to adorn any table

01/20/12
Jewish Week Online Columnist

Rice is almost the ultimate side dish, simple, adaptable, endlessly matchable. But while it is comfortable next to anything from chicken to beef to fish or vegetables, it runs the risk of being boring, white and plain and totally unadorned.

Well this recipe changes all that - infusing tons of flavor in the fluffy white grains. Sauteeing the oil with the curry powder first, before adding any ingredients, really brings out the strong curry taste. And chilling the salad before eating gives all the components a chance to meld together for tons of taste in every bite.  

Curried Rice Salad

2 tablespoons curry powder
2 tablespoons vegetable oil                    
3 cups chicken or vegetable broth
1 1/2 cups uncooked rice                        
4 green onions, chopped                         
1/3 cup raisins
1 1/2 tablespoon lemon juice
1 cup mayonnaise                                                               

Sautee the curry powder and oil together for 2-3 minutes over medium heat.
Stir in the broth and bring to a boil.
Add the rice, and cover and simmer over medium heat, about 20 minutes or until the rice is fully cooked (may vary depending on variety used). All the liquid should be absorbed.
Remove from the heat and stir in the green onions, raisins and lemon juice, chill in the fridge for 2 hours.
Stir in the mayonnaise, chill for at least an hour before serving.
Can also add in chopped cucumbers, apples, nuts.

Last Update:

01/24/2012 - 11:02

Comments

I don't think it's fair to show a hungry man food like this.

Mayonnaise in a Jewish recipe? Blech!

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