Curry Vegetable and Rice Salad

Curry Vegetable and Rice Salad

 This dish is beyond yummy and so easy. What is also really cool about this recipe is its versatility; add whatever veggies you like, use whatever vinaigrette you like, and use whatever rice you like! Leftovers taste even better! This was the recipe I made:

Serves 4 to 6

2 Cups cooked basmati rice (about 1 cup uncooked), at room temperature, cooked according to package directions.

Half of an English cucumber cut into half moon chunks about half inch thickness

2 Plum (Roma) tomatoes (about a cup) cut into chunks

1 Cup green peas

3 Green onions (scallions), sliced

Handful each fresh parsley and basil, chopped

Curry Vinaigrette (see below)

–  Combine the rice, veggies and fresh herbs in a bowl and top with the curry vinaigrette; mix well.

–  Taste and adjust seasoning.

Curry Vinaigrette:

1/4 Cup extra virgin olive oil

3 tbsp white wine vinegar

1 tsp curry powder

Salt

Pepper

– In a bowl or jar mix the ingredients well; taste and adjust seasoning.

Notes:

1. I tried making the rice with chicken stock but I honestly couldn’t taste the difference so I would just go with water.

2. Make this recipe ahead of time if possible because the longer it sits the better is tastes.

3. I just used frozen peas that I threw in frozen; they were thawed in minutes!

4. A pint of cherry or grape tomatoes works well here in place of the Roma/plum tomatoes.

5.  A golden rule for cooking rice is a 2:1 ratio of liquid to rice; 2 cups water for 1 cup of rice.