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Grains: Curried Rice Salad




Source of Recipe


Pioneer Thinking


List of Ingredients




2 cups brown rice
1 tsp. salt
2 1/2 tsp. curry powder, divided
3 Tbsp. white wine vinegar
1/3 cup extra virgin olive oil
3/4 cup golden raisins
1 cantaloupe, seeded and cut into 1/2 - inch cubes
1 cup plain non-fat or low-fat yogurt
1/4 cup chutney
1/3 cup blanched and slivered almonds



Recipe



In a large saucepan, bring to a boil the amount of water called for in the instructions that come with the rice. Add rice and salt, stirring until the water returns to a boil. Lower heat to simmer, cover and cook until rice is done, about 30 minutes. Transfer rice to a very large bowl and let it cool to room temperature.


In a small bowl whisk together 1 1/2 teaspoons of the curry powder, vinegar, oil and salt to taste. Add the mixture to the rice and toss well. Stir in raisins and cantaloupe.


In a blender, combine yogurt, chutney and remaining curry powder until the dressing is smooth. Pour over the rice mixture and toss well.
Chill the salad, covered, for 1 hour. It may be made 2 days in advance and kept covered and chilled. Just before serving, lightly toast almonds, either in a non-stick pan over medium-high heat or in a 400-degree oven. Sprinkle toasted almonds over the salad for garnish.


Makes 10-12 servings