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Curried Brown Rice Salad

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Friends were coming to dinner last night, including one who doesn't eat gluten. I looked around for a likely rice salad, and got some nice suggestions from folks at SlowTrav. In the end I combined a few recipes, and the result was really delicious. I love brown rice, especially the darker varieties for the nutty flavor and firm texture. I was also making a whole grilled salmon and vegetables, and wanted something to stand up to the salmon. Vegetables, a touch of curry, fresh herbs, sweetness and crunch. Something new for me, and a definite keeper. Let's see if I can write down what I did.

Curried Brown Rice Salad

2 cups brown rice mixture (I used a package from Whole Foods)
2 cups chicken or vegetable broth
2 cups water

3 Tbs. olive oil
2 onions, sliced
3 cloves garlic, minced
1 Tbs. mild curry powder
dash cumin
dash hot chili pepper flakes
two handfuls fresh baby spinach

1/4 cup fresh orange juice
1 Tbs. honey
juice of 1/2 lime
3 carrots, diced
1 yellow pepper, diced
handful raisins
a few dried apricots, slivered
handful pine nuts
handful each chopped parsley and coriander

Cook the rice in the broth and water under a tight-fitting lid for 50 minutes, until just firm. Fluff with a fork. Meanwhile, heat the oil in a large skillet, and saute the onions until transluscent. Add garlic and spices, stir to combine everything. Throw in spinach, and turn until just beginning to wilt. Then add the rest of the ingredients except for herbs. Turn off heat, mix well, throw in herbs, and gently combine with the warm rice. Chill for at least two hours to let flavors blend.

Even better the next day!

Comments (1)

Great recipe! I love brown rice. It sounds pretty easy to make also.

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