Wednesday, May 31, 2006

brown rice curry salad

Miracle of miracles, I finally cooked something again. I saw this recipe on Everybody Loves Sandwiches and I needed something to take to the Shakespeare Free-for-All in the park, and this was perfect. V. delicious.

2 c brown rice, uncooked
4 T curry paste (I used half hot and half mild, and it came out pretty spicy)
1 T ground cumin
1 t sesame oil
1/3 c vegetable oil (I would like to say I used less than this, but 4 T of curry paste is a LOT of curry paste, and I needed this much oil to get it to dissolve)
1/3 c major grey or mango chutney
1/2 of a large onion, chopped
1 carrot, finely diced
1 red pepper, finely diced
1 stalk celery, finely diced
1/2 c raisins
1 granny smith apple, diced
1 bunch of parsley, chopped fine

1. Cook rice according to package directions. When all the water is absorbed, pour rice into a large bowl.

2. In a small saucepan, heat vegetable oil with the curry paste until well mixed and add the onion. Cook until translucent. Add the cumin and sesame oil and mix well. Turn off heat and add the chutney, stirring until everything is combined. Add mixture to rice, mixing well. If you want more curry taste, cook up some more oil and curry and add it to the mix.

3. Add in all the finely chopped vegetables and the raisins and blend everything well. Cover with plastic wrap and refrigerate until cool.

4. Stir in chopped apple and parsley and stir the salad once again to combine. Serve.

2 comments:

Alissa said...

curry paste? does it come in a tube? I've never used it....or seen it. :)

gwen said...

Hm -- it might come in a tube, but the stuff I bought at Whole Foods came in a little glass jar. There were a few different varieties. And then when I got home, it turned out we already had some (which was in a little plastic tub) that someone had bought at the Asian grocery store.

I'm not sure what makes it pasty, though... and it definitely is paste-like in texture. :) It took a few minutes of stirring into the heated oil to get it to dissolved.