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Curried Rice and Cucumber Salad

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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.

 

 

 

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