Curried Rice Salad With Melon Raisins And Peanuts Recipes
CURRIED RICE SALAD WITH MELON, RAISINS, AND PEANUTS
Categories Salad Blender Rice Side Steam Low Fat Vegetarian Raisin Cantaloupe Peanut Curry Summer Chill Boil Gourmet Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 10
Steps:
- In a large saucepan bring 4 quarts water to a boil, stir in the rice and the salt, stirring until the water returns to a boil, and boil the rice for 10 minutes. Drain the rice in a large sieve and rinse it. Set the sieve over a large saucepan of simmering water and steam the rice, covered with a folded kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. Transfer the rice to a very large bowl and let it cool to lukewarm.
- In a small bowl whisk together 1 1/2 teaspoons of the curry powder, the vinegar, the oil, and salt to taste, add the vinaigrette to the rice, and toss the mixture well. Stir in the raisins and the cantaloupe. In a blender blend the yogurt, the chutney, and the remaining 1 teaspoon curry powder until the dressing is smooth, pour the dressing over the rice mixture, and toss the salad well. Chill the salad, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled. Serve the salad sprinkled with the peanuts.
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Ratings 1Servings 12Cuisine AmericanCategory Salad
- In a large saucepan bring 4 quarts water to a boil, stir in the rice and the salt, stirring until the water returns to a boil, and boil the rice for 10 minutes.
- Set the sieve over a large saucepan of simmering water and steam the rice, covered with a folded kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry.
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- In a large saucepan bring 4 qts water to a boil, stir in the rice and the salt, stirring till the water returns to a boil, and boil the rice for 10 min. Drain the rice in a large sieve and rinse it. Set the sieve over a large saucepan of simmering water and steam the rice, covered
- with a folded kitchen towel and the lid, for 15 min, or possibly till it is fluffy and dry. Transfer the rice to a very large bowl and let it cold to
- In a small bowl whisk together 1 1/2 tsp. of the curry pwdr, the vinegar, the oil, and salt to taste, add in the vinaigrette to the rice, and toss the mix well. Stir in the raisins and the cantaloupe. In a blender blend the yogurt, the chutney, and the remaining 1 tsp. curry pwdr till the dressing is smooth, pour the dressing over the rice mix, and toss the salad well. Refrigeratethe salad, covered, for 1 hour.
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