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Receta Curried Rice Salad
by Farrell May Podgorsek

Curried Rice Salad


Choose your favorite curry powder blend to make this spicy or mild. This rice salad is flavorful and colorful. Sits well too, making it perfect for a potluck.

Calificación: 4.5/5
Avg. 4.5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Va Bien Con: grilled meats and poultry

Ingredientes

  • 1 cup brown basmati ride, rinsed
  • 1 cup diced cucumber
  • 1 large carrot, grated or julienned
  • 1 cup frozen peas
  • 1/2 cup mayonnaise
  • 1 tbsp soy sauce
  • 1 tbsp agave nectar or 1/2 tbsp honey
  • 2 tsp rice vinegar
  • 1-2 tsp curry powder
  • 1 tsp sesame oil
  • 1/4 cup
  • Shredded, unsweetened coconut
  • 10 basil leaves, minced
  • Salt and pepper

Direcciones

  1. Fill a saucepan with water and bring to a boil. Add 1 tsp salt and rice. Reduce heat to maintain a simer and cook rice until it is done, about 25 minutes. Drain rice, then spread it out on a cookie sheet to cool.
  2. In a large bowl combine the cucumbers, carrots and peas.
  3. In a separate bowl whisk together the mayonnaise, soy sauce, vinegar, agave nectar, curry powder and sesame oil. Set aside.
  4. When the rice is cool add it to the vegetables and toss to combine. Add the dressing and gently toss to combine. Garnish with the basil and coconut.
  5. Let the rice salad sit at least 30 minutes for favors to combine. Taste and add salt or pepper if needed. Favors should be bold since they will mellow as the rice salad sits.