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Curried
Rice Salad
Curried Rice Salad
1 cup long-grain brown rice,
plus 2 tablespoons (additional) long-grain brown rice
1/2 cup moist-pack dried apricots, chopped
3 tablespoons sunflower oil
about 1/2 cup cashews
1 medium onion, chopped
1 teaspoon cumin seeds
1 tablespoon curry powder
6 tablespoons orange juice
6 tablespoons raisins
salt to taste
black pepper to taste
fresh cilantro sprigs (or chopped leaves)
Following package directions, cook rice in boiling salted water until
tender.
Meanwhile, place apricots in a bowl and add boiling water to cover. Let
soak 10 to 15 minutes; then drain.
Also heat oil in a skillet, add cashews and cook until golden. Remove
from skillet with a slotted spoon and drain on paper towels. Add onion
to oil in skillet and cook over medium heat 3 to 4 minutes. Stir in cumin
seeds and curry powder and cook 2 minutes. Pour in orange juice; simmer
1 minute. Remove from heat.
When rice is done, drain, rinse with cold water, drain again and put in
a bowl. Add warm orange juice mixture and mix well; stir in drained apricots,
cashews and raisins. Season with salt and pepper. Let salad stand at least
2 hours before serving to allow flavors to mingle. Garnish with cilantro
before serving.
Makes 6 side-dish servings.
Nutrition
Calories: 383.63
Protein: 5.56 g
Carbohydrates: 48.66 g
Sodium: 126.41 mg
Saturated Fat: 1.62 g
Fiber: 3.63 g
Vitamin A: 601 IU
Thiamine: 0.26 mg
Riboflavin: 0.08 mg
Niacin: 2.24 mg
Vitamin B6: 0.24 mg
Vitamin B12: 0 mcg
Calcium: 37.49 mg
Iron: 2.60 mg
Magnesium: 102.96 mg
Potassium: 459.80 mg
Zinc: 1.60 mg
Fat: 13.58 g
Cholesterol: 0 mg
Vitamin C: 16.28 mg
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