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1 to 1 ½ cup Short Grain Brown Rice (best in organic)
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1 large Yellow Onion (chopped)
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Red or Yellow Pakistani Curry Paste or Curry Powder
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Olive Oil (Zaitoon Ka Tail)
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Cumin Seeds (Saabut Sufaid Zeera)
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Red Chilli Powder (Pisi Lal Mirch) (to taste)
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Sesame Oil
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A bunch of Fresh Cilantro (Hara Dhania) (chopped)
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1 cup Raisins (Kishmish)
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1 Apple (cored and chopped) (no not remove skin)
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Honey (Shehed) (to taste)
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Salt (to taste)
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Celery (chopped)
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Snow Peas (chopped with ends removed)
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Red, Green, or Yellow Bell Pepper (chopped)
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Green Onions (chopped)
- Prepare the brown rice by putting rice in a big pot, add 1 ¾ cups of water for every cup of rice, bring to a boil, cover, lower the heat on very low, let simmer for 45 minutes, take off heat and keep covered for at least another 10 minutes.
- Prepare onions and curry oil. In a large saucepan put ¼ cup of olive oil on medium high heat. Add a couple heaping tablespoons of curry paste (if it is mild) or add a couple of tablespoons of mild curry powder. Add a dash of chili pepper and cumin and a few drops of sesame oil if you have it. Let the curry simmer for a minute. Add the chopped yellow onion and cook until translucent.
- Mix rice and onions. In a large mixing bowl, put in the hot rice and then fold in the onions with the curry infused oil in which they were cooked. You'll need to use a strong wooden spoon to mix. Taste test the rice at this point. If it needs more curry flavor, heat some more curry powder, chili, and cumin in olive oil for a few minutes and add to the rice to desired spiciness.
- Add other ingredients to taste - cilantro, raisins, apple, celery, snow peas, bell pepper, green onions. Add a couple tablespoons of honey. Add a dash of salt to taste.
- Chill and serve.
Note: The secret to this recipe is the cilantro, raisins, and chopped apple. Sesame oil is a nice touch.
Variations: You can also add shrimp, large or small, to it to make it more of a cold main salad dish.
Tip: The salad gets better the longer it sits in the fridge (to a point) because of the absorption of the curry oil.
So it is a good idea to make a big batch because the leftovers are even better than the firsts!
