Date: 17 Jun 1997 09:18:05 -0700
From: "Zoe Sodja" (zoe_sodja@macmail.ucsc.edu)
CURRIED RICE SALAD
(From McDougall Cookbook)
1 onion, chopped
1 clove garlic, minced
3-1/4 cups water
1-1/2 cup long grain brown rice
1 Tbsp curry powder
1/8 tsp white pepper
2 cups chopped broccoli
1 bunch scallions, chopped
2 tomatoes, chopped
SAUCE:
1 Tbsp water
1 Tbsp soy sauce
1 Tbsp white wine vinegar
Place onion & garlic in a saucepan with 1/4 cup of the water. Cook, stirring,
until the onion softens slightly, about 5 minutes. Add the rice, the rest of
the water, the curry and pepper. Stir. Bring to a boil, reduce the heat to
low, cover, and simmer for 45 minutes.
Meanwhile cook the broccoli in a small amount of water, stirring occasionally,
until tender-crisp, about 5 minutes. Remove from heat, drain, set aside.
After the rice has cooked, remove from heat and let stand for 15 minutes
without stirring. Then add broccoli, scallions, and tomatoes. Toss gently.
Combine the sauce ingredients. Pour over rice mixture. Mix well. Serve hot or
cold.
I find when I add spices to rice while it's cooking, the rice doesn't get
done, so I add the spices afterwards. Plus I add whatever veggies I'm in the
mood for and fruit is also nice with curry.
kwvegan vegan