Curried Rice Salad

Name: Curried Rice Salad
Yield: Serves 8
Cuisine: India
Ingredients: ½ teaspoon ground coriander; ½ cup fresh lemon juice, or to taste; 2 tablespoons salt; 4 to 6 green onions, thinly sliced; ½ cup currants, plumped for 10 minutes in hot water to cover and then drained; 2 cups white rice, preferably basmati; 1 cup (or as needed) peanut oil; ½ cup shelled pistachio nuts; Pinch of cayenne pepper; 1 tablespoon curry powder; 1 teaspoon ground cumin; ½ teaspoon freshly ground pepper

Preparation info

Serves
8

Difficulty
Easy

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

I like to serve this Indian-inspired rice salad with Roast Loin of Pork in Ginger Marinade. It’s a great crowd pleaser for buffets. To turn the salad into a meal, add pieces of cooked chicken or duck.

Ingredients

Curry Vinaigrette

½ cup fresh lemon juice, or to taste
2 tablespoons salt
½

Asia
India
Spicy
Vegan
Gluten-free

Method

Procedure

For the curry vinaigrette, combine the lemon juice with the salt, pepper, and spices and gradually whisk in the oil. Taste and adjust seasoning. Add more lemon, if you like.

Preheat the oven to 350 degrees. Spread the pistachios over a baking sheet and toast