Mix with salt (keep tasting and add plenty!) Add snow peas; cook 1 minute. sugar1 English cucumber, diced1 bunch cilantro, washed and coarsely choppedhandful fresh mint, coarsely chopped1 red jalapeno, seeded and diced1 c. toasted unsweetened coconut flakes2 c. toasted slivered or sliced almonds1/4 c. chopped candied gingersaltjuice of two limes. party, and we sat on her deck drinking gin and tonics, snacking, and crying about our 5th graders moving on to middle school. Curried basmati rice salad This bright salad has curried basmati rice and crunchy mix-ins like onions, coconut, raisins, ginger and almonds to liven up any basic greens. Bake until both are lightly browned, about 5 minutes. This unusual rice salad gets its wonderful perfume from toasted coconut, cardamom and cloves. Wayne, my father-in-law, couldn't believe how sentimental I got at Wyatt's 5th grade graduation. https://www.food.com/recipe/oriental-curried-rice-salad-209665 To assemble the salad: Add cucumber, cilantro, mint, jalapeno, coconut, almonds, and candied ginger, saving a little of each to garnish the top. Just poetry and an occasional recipe from me! In large saucepan, bring 2 3/4 cups water to a boil. Drain, rinse under cold running water and drain again. Turn off heat after 20 minutes and let sit covered for 10 minutes. Serve over salad greens with Tofu Raita on the side. Remove the lid, fluff with a fork, and pour into a big shallow salad bowl, stirring to release heat and separate the grains. and lime juice. Bring to a boil, turn down to a simmer, cover and cook for 20 minutes. As Wyatt and Loretta get older and we all keep being present to the ups and downs of parenting, I am so, so thankful for the community of mothers in my neighborhood who help me laugh instead of cry, who watch and watch out for my kids, who remind me that my best is usually good enough. I'm a fan of cramming as many colorful and crunchy things as possible into a bowl and then eating off it for as long as possible. Cover, reduce heat to low and simmer until water is absorbed and steam holes appear in rice, about 20 minutes. The nutty flavor of the basmati is enhanced by cooking it with fragrant Indian spices. Make bouquet garni: Place cardamom pods, cloves and bay leaf in square of cheesecloth and tie with kitchen string. Add rice, 4 cups water, sugar, and raisins and stir. butter or coconut oil1 c. finely chopped onion2 minced garlic cloves2 Tb. Author: Vegetarian Times Editors Updated: May 1, 2017 Original: Jun 7, 2007. 4 Tb. It's good to be together. Create a personalized feed and bookmark your favorites. Join Active Pass to get access to exclusive content, thousands of training plans, and more. butter or coconut oil 1 c. finely chopped onion To make this heartier and serve it for dinner, grill some chicken or roast some tofu to go on top. Add the cinnamon, bay leaf, cloves, cardamom and cumin and cook for 1 minute. Curried Basmati Rice Salad. Sign up with your email address to get new posts delivered to your inbox. Curried Basmati Rice Salad You could add so many other things to this--chopped raw or roasted broccoli or cauliflower, shaved carrots, currants instead of raisins, Asian basil, diced red onions or chopped green onions. Liz, Elizabeth, Breeze, Amber, Kristen, Michelle, Debi, Kristy, Joy, Jen, Kelly, Teri, Cameo, Kate, Tracy and so many more. Spread pine nuts on baking sheet and bake 1 minute; remove from oven and add coconut flakes. Remove bouquet garni from cooled rice, then add chickpeas and 1/2 cup Sesame Dressing and mix gently to blend. Heat oil in a medium saucepan over medium-high heat, add the onions and garlic and cook until soft. Remove rice from heat and let stand, covered, 10 minutes. For rice: In a heavy medium saucepan, melt butter or coconut oil. {site designed by Spill Studio}, Fourteen More Poems in COVID-19 and agaist COVID-1619, Fourteeen More Little Poems for Distracted Days. Top with reserved ingredients. Bring small saucepan of water to a boil. While rice is cooking, preheat oven to 350°F. 4 Tb. Brown basmati rice, a long-grain variety favored in Indian Place in large bowl, fluff with a fork and let stand until cool. Let the water come back to a boil, stir once, cover the pot, reduce the heat and let cook for 12 to 15 minutes. All rights reserved. If I had t-shirts with all my slogans on them, we'd have to rent a storage unit. This unusual rice salad gets its wonderful perfume from toasted coconut, cardamom and cloves. Set aside to cool. I told him that if they had these events when Yancey was 11 and they played a 6-song slideshow that included Chariots of Fire, he'd cry too. Today, it was a curried rice salad with toasted coconut and almonds, candied ginger, and veggies. We respect your privacy. curry powder2 c. basmati rice, rinsed1 c. raisins2 Tb. https://www.recipetineats.com/curried-rice-basmati-rice-recipe P.S. Curried Basmati Rice SaladYou could add so many other things to this--chopped raw or roasted broccoli or cauliflower, shaved carrots, currants instead of raisins, Asian basil, diced red onions or chopped green onions. Add the boiling water and raisins and season with salt and pepper to taste. Stir toasted pine nuts and coconut, snow peas, carrots, cilantro, pepper and remaining salt into rice mixture. Add onions, garlic, ginger, and curry powder and saute until melded, about 5 minutes. finely minced fresh ginger2 Tb. Cut each snow pea on diagonal into thirds. Add re-maining dressing; toss to blend. Add rice, 1/2 teaspoon salt, turmeric and bouquet garni and return to a boil.