Curried Rice Salad
Recipe information
Yield
serves 6
Ingredients
2 tablespoons olive oil
1 tablespoon curry powder, preferably Madras
1 cup long-grain brown rice, rinsed well
2 1/2 cups water
Coarse salt and freshly ground pepper
1/4 cup fresh lime juice (from 2 limes)
1 cup halved red seedless grapes
1/2 cup coarsely chopped fresh mint
1/3 cup coarsely chopped roasted unsalted cashews
Preparation
Step 1
In a medium saucepan, heat 1 tablespoon oil over medium-high. Add curry powder; cook, stirring, 30 seconds. Stir in rice and the water; season with salt and pepper. Bring to a boil; reduce heat. Cover; simmer until rice is tender and has absorbed all liquid, about 1 hour. Remove from heat; let stand, covered, 10 minutes.
Step 2
Fluff with a fork; transfer to a shallow bowl. Stir in lime juice and remaining tablespoon oil; season with salt and pepper. Cover loosely with plastic wrap; refrigerate until cool, about 1 hour. Just before serving, stir in grapes, mint, and cashews.
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Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
