Curried Rice Salad
serves 2-4
Curry and zest add flavor to this staple grain, curry gives bright color as well, and the almonds and cabbage provide a pleasing crunch. This balance of taste, smell, color and texture is the essence of great food.
1 cup long-grain white rice
1/4 teaspoon salt
1/3 cup slivered almonds
3 green onions, thinly sliced (dark green parts separated from white and green parts)
2 teaspoons curry powder
1/4 head Napa cabbage, thinly sliced
1 medium carrot, grated
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 teaspoon lime zest
prep: 15 minutes
total: 45 minutes
medium saucepan with cover
grater
large sauté pan
large bowl
1. Combine the rice and salt with 2 cups of water in a medium saucepan and bring it to a boil. Meanwhile, prep all the ingredients.
2. As soon as the rice boils, cover and reduce the heat to low. Cook until the rice is tender and has absorbed most of the water, 15-30 minutes.
3. Meanwhile, heat a large sauté pan over medium-high heat. Stir in the almonds and toast them until they become fragrant and darken but are not burned, 2-4 minutes. Pour the almonds into a large bowl.
4. Add 1 tablespoon of the olive oil to the same sauté pan. When it's hot and shimmering, add the white part of the green onions and the curry powder. Cook, stirring occasionally, 2 minutes. Stir in the cabbage and carrots and season with a light sprinkling of salt and pepper. Sauté until the cabbage wilts, 3-5 minutes. Spoon this mixture into the bowl with the almonds.
5. As soon as the rice is done, uncover the pan and let some of the moisture steam off. Fluff the rice with a fork and pour it in the large bowl with the almonds and vegetables.
6. Add the remaining green onions, the raisins, 1 tablespoon of olive oil, the lime juice and the zest into the salad, and stir to combine everything well.
2. As soon as the rice boils, cover and reduce the heat to low. Cook until the rice is tender and has absorbed most of the water, 15-30 minutes.
3. Meanwhile, heat a large sauté pan over medium-high heat. Stir in the almonds and toast them until they become fragrant and darken but are not burned, 2-4 minutes. Pour the almonds into a large bowl.
4. Add 1 tablespoon of the olive oil to the same sauté pan. When it's hot and shimmering, add the white part of the green onions and the curry powder. Cook, stirring occasionally, 2 minutes. Stir in the cabbage and carrots and season with a light sprinkling of salt and pepper. Sauté until the cabbage wilts, 3-5 minutes. Spoon this mixture into the bowl with the almonds.
5. As soon as the rice is done, uncover the pan and let some of the moisture steam off. Fluff the rice with a fork and pour it in the large bowl with the almonds and vegetables.
6. Add the remaining green onions, the raisins, 1 tablespoon of olive oil, the lime juice and the zest into the salad, and stir to combine everything well.
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