Curried Rice and Cucumber Salad with Walnuts and Raisins
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)
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
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.