Curried Rice and Cucumber Salad with Walnuts and Raisins

 In

Curried Rice and Cucumber Salad with Walnuts and Raisins

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March 29, 2017

Curried Rice and Cucumber Salad with Walnuts and Raisins

Ingredients

3 cups cooked basmati or jasmine rice

1/3 cup sliced scallions (about 2 scallions)

1/3 cup golden raisins

3 tablespoons freshly squeezed lemon juice (about 1 lemon)

salt

1/2 cup coarsely chopped walnuts

1 tablespoon ghee (or butter or vegetable oil)

1 tablespoon curry powder

1 large cucumber, peeled, halved length wise, seeds scooped out, thinly sliced

paprika

Directions

1Combine the cooked rice, scallion, raisins, and lemon juice in a large bowl and stir. Season with salt to taste.

2 Toast the walnuts in a dry, heavy skillet (preferably cast iron) over high heat until they turn brown in spots and smell fragrant. Transfer the nuts to a dish and set aside to cool.

3 Quickly wipe the surface of the skillet with a clean towel; melt the ghee in the skillet over medium heat and stir in the curry powder; stir for 30 seconds.

4 Add the cucumber slices. Cook, stir constantly, until the cucumber is tender, 3 to 4 minutes. Remove the skillet from heat.

5 Add the cucumber to the rice mixture and toss to combine. Refrigerate for at least 1 hour.

6 Toss the toasted walnuts with the salad, then sprinkle a generous amount of paprika over the top. Serve chilled or at room temperature.

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