Curried Jasmine Rice Salad

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Curried Jasmine Rice Salad

 

1 1/2 cups steamed jasmine rice

1/3 cup diced celery

2 tbsps. olive oil

1/3 cup peeled and diced carrot

1 medium size head of cauliflower, cut into small florets

1/3 cup diced red onion

1 tbsp. curry powder

1/2 cup thinly sliced green onions

1/2 cup water

1/3 cup chopped fresh mint

1/2 cup salted cashews

1/2 cup yogurt (substitute sour cream)

1 medium size mango, peeled and diced

salt and fresh ground black pepper to taste

1/3 cup frozen peas, thawed

 

Prepare the rice up to a day advance. Keep covered and refrigerated until

ready to use. Heat the oil in a large saucepan or wok over medium heat. Add the

cauliflower florets and stir-fry for about 3 minutes until the cauliflower

begins to tenderize. Add the curry powder and continue to stir-fry the

cauliflower until it is coated with the curry powder. Add the water and continue

to cook the cauliflower until it is tender and the water is evaporated, about 5

minutes.

Transfer the cauliflower to a bowl and let it cool to room temperature.

In a large bowl, combine the cooled cauliflower, cashews, mango, peas, celery,

carrot, red onion, green onions and mint. Toss to combine. Add the rice to the

cauliflower mixture, breaking the rice with your fingers as you add it. Add the

yogurt and toss the salad to combine. Season the cauliflower salad with salt and

fresh ground black pepper to taste. Serves 6 to 8.

 

 

 

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