My Mum started making this recipe a few years ago now, and it's naturally vegan, and very yummy for summer lunches and BBQ dinners. I don't claim it as my own although I have fiddled with it a lot over the years. So my apologies for not being able to cite the original creator!
Curried Rice Salad
Ingredients:
2/3 cup brown rice (cooked as per packet instructions)
1/2 to 1 cup of raisins (or blend or currents and raisins)
1/2 cup almond pieces (can be lightly toasted if desired)
4 - 5 stalks of chopped celery
1 brown onion (finely chopped)
Dressing:
3 Table spoons olive oil
2 Table spoons white vinegar
1 - 2 gloves crushed garlic
1 Table spoon curry powder
1 tea spoon cumin
1/2 tea spoon ground cinnamon
1/4 tea spoon ground black pepper
Instructions:
In large bowl combine raisins, almonds, chopped celery and chopped onion
In small bowel mix dressing ingredients
When rice cooled mix all into large bowl and sit overnight in fridge.
It can be kept for 2-3 days and like any good curry it gets better as it goes!
Curried Rice Salad
Ingredients:
2/3 cup brown rice (cooked as per packet instructions)
1/2 to 1 cup of raisins (or blend or currents and raisins)
1/2 cup almond pieces (can be lightly toasted if desired)
4 - 5 stalks of chopped celery
1 brown onion (finely chopped)
Dressing:
3 Table spoons olive oil
2 Table spoons white vinegar
1 - 2 gloves crushed garlic
1 Table spoon curry powder
1 tea spoon cumin
1/2 tea spoon ground cinnamon
1/4 tea spoon ground black pepper
Instructions:
In large bowl combine raisins, almonds, chopped celery and chopped onion
In small bowel mix dressing ingredients
When rice cooled mix all into large bowl and sit overnight in fridge.
It can be kept for 2-3 days and like any good curry it gets better as it goes!
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