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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Curried Rice Salad - GF (© from SIMPLE VEGETARIAN PLEASURES) Recipe

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This recipe for Curried Rice Salad - GF (© from SIMPLE VEGETARIAN PLEASURES) is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ½ - 3 cups cold cooked long-grain brown rice (made from 1 cup rice boiled in 2 cups water)
1 red-skinned apple, cut into ½ inch dice
1/3 cup chopped dry roasted peanuts
1 cup thawed frozen peas
3 scallions, thinly sliced
10 snow peas cut in half diagonally

The Dressing
3 tablespoons fresh lemon juice
2 teaspoons minced gingerroot
2 garlic cloves, minced
2 teaspoons curry powder
½ teaspoon salt
Generous season freshly ground pepper
¼ cup olive oil
Directions:
Directions:
1. Combine the rice, raisins, apple, peanuts, peas, scallions and snow peas in a large bowl and toss well.
2. Combine all the dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Pour the dressing on the salad and toss to coat well. Chill at least 1 hour or up to 8 hours, then bring to room temperature before serving.
Number Of Servings:
Number Of Servings:
4 as a main course
Personal Notes:
Personal Notes:
Variations:
Use Quinoa instead of or in addition to rice (Red Quinoa adds color)
Use red & green skinned apples
Use any type nuts, including pumpkin seeds
Use dried cranberries instead of raisins
Use thawed frozen or fresh blanched green beans

 

 

 

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