Saturday, November 5, 2011
Curried Rice Salad
This curried rice salad tastes every bit as good as it looks. Don't be alarmed by the amount of curry that goes into the rice cooking water. The resultant curry flavour is surprisingly mild and is balanced beautifully by the orange rind, which is simmered in boiling water to bring out the flavour. You can use any seasonal vegetables (snow peas or sugar snap peas are wonderful additions) and you can substitute the mixed dried fruit with sultanas, but please try it with the mixed dried fruit at least once. It adds some gorgeously nuanced flavours. Don't be tempted to omit the orange rind, that's what makes this so special. This salad is a perfect addition to your Christmas table.
Curried Orange Rice Salad
1 cup of long grain rice
1 tablespoon quality curry powder
1 teaspoon turmeric
1/2 cup frozen corn kernels, cooked
1/2 cup frozen peas, cooked
5 shallot (spring onion) stems, bottom part only, sliced
1 carrot, grated
1 small red capsicum, chopped
1 small tin pineapple in juice, RESERVE JUICE FOR DRESSING
1/2 cup mixed dried fruit
1/4 cup French dressing
1 teaspoon curry powder
1/4 cup reserved pineapple juice
1 tablespoon brown sugar
Rind of one orange
Cook rice in boiling water, to which curry turmeric and salt has been added, until tender. Drain and rinse BRIEFLY with cool water. Set aside to cool a little.
Bring a small pot of water to the boil. Using a zester, peel long strips of rind from orange and add to boiling water. Simmer for at least five minutes. Drain.
Whisk dressing ingredients together. Combine all salad ingredients with the cooled rice, stir through orange rind and dressing. Refrigerate for a few hours to allow the flavours to combine.
For more recipes go to the Clever Pumpkin website.