by Sarah Steimer
- 1/2 cup long-grain brown rice
- 1 teaspoon olive oil
- 1/2 tablespoon curry powder
- salt and pepper
- 2 tablespoons lime juice
- 1/2 cup seedless red grapes, halved
- 1/4 cup chopped fresh mint
- slightly less than 1/4 cup chopped cashews
Rinse the rice until the water becomes clear. Heat 1/2 tablespoon olive oil in a small pot over medium heat. Add the curry and cook, mixing constantly, for about 30 seconds. Add the rice, 1 1/4 cups water, salt and pepper.
Bring to a boil then reduce heat. Cover and let gently simmer for about 45 minutes – 1 hour, or until the rice is tender and the liquid is absorbed. Remove from heat and let sit, covered for 10 minutes.
Fluff the rice with a fork and transfer to a shallow bowl. Stir in lime juice and remaining 1/2 tablespoon olive oil. Season again with salt and pepper. Refrigerate for about 1 hour, or until cooled.
Once ready, add the grapes, mint and cashews, stirring gently to combine.
Makes 3 servings.
Recipe adapted from: Martha Stewart
Rice makes such a nice palette that we decided to explore the many varieties in chilled salad form. Expect to see salads featuring brown rice, basmati, jasmine and more during the month of April. All of the Everything to Grain recipes can be found here.