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Basmati Rice Salad

1 cup brown Basmati rice, rinsed 1 TB curry powder

2 cups water

tsp powdered ginger or 2-3 tsp. finely grated fresh ginger

1 tsp. sesame oil

2 celery stalks, diced

2 cloves garlic, minced - optional

cup dried currants

1 small red onion, diced 4 scallions thinly sliced
1 Tart Granny Smith apple, cored and diced Fresh parsley, chopped and grated carrot
cup organic, unsalted almonds Pinch of unrefined sea salt

Preheat oven to 325 degrees.  Arrange slivered almonds on a cookie sheet.  Lightly toast in oven until lightly browned, about 8-10 minutes.  Set almonds aside to cool.  Heat oil in a deep skillet, over medium heat.  Add garlic and onion and cook about 3 minutes.  Stir in curry powder and ginger and cook, stirring 2 minutes more.  Stir in the rice.  Slowly stir in water and bring to a boil.  Add salt, cover, and cook over low heat 40 minutes.  Remove from heat and stir in nuts, carrots, celery, apple, currants, and scallions.  Just before serving, stir in dressing.  Serve warm or cool.

Dressing (or use a bottled dressing)

  •   cup extra virgin olive oil

  • Dash soy sauce or Tamari

  • 2 TB. umeboshi vinegar or balsamic vinegar

  • Juice of 1 lemon

  • 1 TB brown rice syrup

  • 2 TB Dijon Mustard

  • 1-2 cloves garlic, minced

Warm oil and soy sauce gently in a small saucepan over low heat 3 to 4 minutes.   Whisk oil mixture with ingredients until blended.







©Deborah Barr, 1985-2009.  All rights reserved.


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