Guest guest Posted October 20, 2008 Report Share Posted October 20, 2008 Curried Rice and Cucumber Salad 3 cups cooked basmati or jasmine rice 1/3 cup sliced scallions 1/3 cup golden raisins 3 tbsps. freshly squeezed lemon juice (about 1 lemon) salt 1/2 cup coarsely chopped walnuts 1 tbsp. ghee 1 tbsp. curry powder 1 large cucumber, peeled, halved lengthwise, seeds scooped out, thinly sliced paprika Combine the cooked rice, scallions, raisins, and lemon juice in a large bowl and stir. Season with salt to taste. Toast the walnuts in a dry, heavy skillet (preferably cast iron) over high heat until they durn brown in spots and smell fragrant. Transfer nuts to a dish and set aside to cool. Quickly wipe the surface of the skillet with a clean towel; melt the ghee in the skillet over medium heat and stir in the curry powder; stir for 30 seconds. Add the cucumber slices. Cook, stirring constantly, until the cucumber is tender, 3 to 4 minutes. Remove the skillet from heat. Add the cucumber to the rice mixture and toss to combine. Refrigerate for at least 1 hour. Toss the toasted walnuts with the salad, then sprinkle a generous amount of paprika over the top. Serve chilled or at room temperature. serves 6. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2008 Report Share Posted October 20, 2008 Yum! Looks so good...can't wait to try it for lunch this week :-) Quote Link to comment Share on other sites More sharing options...
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