Years ago when I was living in Japan I bought a high-tech rice cooker with a 14 hour timer and settings for white and brown rice. Occasionally I would make much too much rice, especially brown rice. Not wanting to eat it plain, I invented this curry rice salad as tasty way to stretch out my rice leftovers.
Over the years the recipe has expanded beyond curry, cilantro, apples, and raisins to include many other ingredients, again usually whatever might work that's in the fridge.
This curry salad is ideal to cook ahead as the flavors blend better after the salad has sat in the refrigerator overnight. And it is easy to cook in large quantities for summer potlucks and barbeques.
Curry Rice Salad
The secret to this recipe is the cilantro, raisins, and chopped apple. You can also add shrimp, large or small, to it to make it more of a main salad dish.
The salad gets better the longer it sits in the fridge (to a point) because of the absorption of the curry oil. So it is a good idea to make a big batch because the leftovers are even better.
1 cup (175g) raw brown rice (if using cooked rice, use about 3 1/2 cups)
1/4 cup extra virgin olive oil
2 tablespoons yellow curry powder (can sub curry paste)
1/8 teaspoon ground cumin
1/8 teaspoon chili powder
1 large yellow onion, chopped (250g)
1/2 teaspoon salt
1/2 teaspoon sesame oil
1 tablespoon honey
1 cup raisins
1 apple, cored and chopped (not peeled)
1 cup chopped cilantro, leaves and tender stems
1 rib celery, chopped, optional
10 to 12 snow peas, strings removed, chopped, optional
1/2 bell pepper (red, green, or yellow), chopped, optional
1 green onion, chopped, optional
1 tablespoon rice vinegar (seasoned or unseasoned, can sub apple cider vinegar)
Cook the brown rice:
Put 1 cup raw brown rice in a pot, add 1 3/4 cups of water, 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.
Cook the spices and onion:
In a large skillet, heat 1/4 cup of olive oil on medium heat. Add the curry powder. Add cumin and chili powder. Let the spices gently simmer for 1 minute. Add the chopped yellow onion, and salt, and cook until translucent, about 5 minutes.
Mix the rice and onions:
In a large mixing bowl, add the hot rice and then fold in the onions with the curry-infused oil in which they were cooked. Add the toasted sesame oil and honey. You'll need to use a strong wooden spoon to mix. Taste test the rice. 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.
Add other ingredients to taste:
Add the raisins, apple, and cilantro. Add the celery, snow peas, bell pepper, and green onion, if using. Stir in a tablespoon of rice vinegar. Add more salt to taste.
Chill and serve:
The salad is best made a day ahead of time, giving the flavors time to meld. Can be served chilled, room temperature, or warm.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 4g||14%|
|Total Sugars 25g|
|Vitamin C 32mg||158%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|