Curried Rice Salad With Melon Raisins And Peanuts Food

CURRIED WILD RICE SALAD WITH RAISINS AND PECANS

Steps:

• Cook rice according to package directions, omitting the butter and seasonings. Once rice is cooked, rinse under cold water, drain well and place in a medium bowl.
• Add remaining salad ingredients to bowl and stir to combine.
• To make the vinaigrette, combine all of the ingredients in a small jar or a container with a tight fitting lid. Cover and shake vigorously for 30-45 seconds, until well mixed and the sugar is dissolved.
• Pour vinaigrette over salad and toss to combine.
• Serve or chill until ready to serve.

CURRIED RICE SALAD WITH MELON, RAISINS, AND PEANUTS

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.

CURRIED RICE SALAD

Steps:

• Combine raisins, lime juice and sugar in small bowl, set aside.
• Bring 4 quarts water to boil in large pot .
• Add 1 tablespoon salt and rice to boiling water and cook until just tender , about 12 to 14 minutes.
• Drain rice, spread on rimmed baking sheet, and cool completely, at least 20 minutes.
• Melt butter in empty pot over medium heat.
• Cook onion and jalapeno until soft, about 5 minutes.
• Add ginger , garlic, and curry and cook until fragrant, about 30 seconds.
• Off heat, stir in raisin mixture.
• Toss rice, raisin mixture, and cilantro in large bowl until combined.
• Season with salt, serve.
• Salad can be refrigerated for 1 day. Bring to room temperature before serving.