Curried Rice and Cucumber Salad with Walnuts and Raisins
Curried Rice and Cucumber Salad with Walnuts and Raisins
Cucumber, Recipe, Salads, Scallion, Side Dishes
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.