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.