Best Recipe: Curry Wild Rice Salad

Cook’s notes: You can easily halve this recipe. Leftovers freeze well. This dish is very popular at potlucks. As the friend who gave me this recipe told me, be sure to bring a copy of this recipe with you, because people will ask for it. The original recipe called for 1.5 cup dressing: 6 oz olive oil, 3 oz honey, and 3 oz vinegar. This made a little too much dressing. You could also use equal parts olive oil, honey, and vinegar: 1/3 cup each.

Rice Salad:
2 (6 oz) pkg long grain and wild rice (such as the Near East or Uncle Ben’s brands)
1 cup golden raisins or currants
4 oz (1/2 c) dried cherries
1/2 bunch scallions, chopped
1 yellow and 1 red pepper, seeded and diced (or 1/2 pkg Trader Joe’s frozen bell pepper mix, thawed)
1 cup tiny peas, thawed
1 cup salted cashews

Dressing:
1/2 cup (4 oz) olive oil
1/4 cup (2 oz) honey
1/4 cup (2 oz) apple cider vinegar
1 Tbsp mild curry powder

Cook wild rice mix according to package directions but omit the spice packet. This makes about 6 cup of cooked rice. If using raw peppers, sauté them briefly to soften them. Toss the hot, cooked rice with the other ingredients (raisins to cashews). Blend the dressing well, and pour over rice mixture. Serve warm or room temperature.

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