Curried Rice and Cucumber Salad with Walnuts and Raisins
Curried Rice and Cucumber Salad with Walnuts and Raisins
Combine the cooked rice, scallion, raisins, and lemon juice in a large bowl and stir. Season with salt to taste.
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.
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.
Add the cucumber slices. Cook, stir constantly, until the cucumber is tender, 3 to 4 minutes. Remove the skillet from heat.
Add the cucumber to the rice mixture and toss to combine. Refrigerate for at least 1 hour.
Toss the toasted walnuts with the salad, then sprinkle a generous amount of paprika over the top. Serve chilled or at room temperature.
Ingredients
Directions
Combine the cooked rice, scallion, raisins, and lemon juice in a large bowl and stir. Season with salt to taste.
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.
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.
Add the cucumber slices. Cook, stir constantly, until the cucumber is tender, 3 to 4 minutes. Remove the skillet from heat.
Add the cucumber to the rice mixture and toss to combine. Refrigerate for at least 1 hour.
Toss the toasted walnuts with the salad, then sprinkle a generous amount of paprika over the top. Serve chilled or at room temperature.
Notes
