CURRIED RICE SALAD WITH MELON, RAISINS, AND PEANUTS
Categories Salad Blender Rice Side Steam Low Fat Vegetarian Raisin Cantaloupe Peanut Curry Summer Chill Boil Gourmet Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 10
Steps:
- In a large saucepan bring 4 quarts water to a boil, stir in the rice and the salt, stirring until the water returns to a boil, and boil the rice for 10 minutes. Drain the rice in a large sieve and rinse it. Set the sieve over a large saucepan of simmering water and steam the rice, covered with a folded kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. Transfer the rice to a very large bowl and let it cool to lukewarm.
- In a small bowl whisk together 1 1/2 teaspoons of the curry powder, the vinegar, the oil, and salt to taste, add the vinaigrette to the rice, and toss the mixture well. Stir in the raisins and the cantaloupe. In a blender blend the yogurt, the chutney, and the remaining 1 teaspoon curry powder until the dressing is smooth, pour the dressing over the rice mixture, and toss the salad well. Chill the salad, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled. Serve the salad sprinkled with the peanuts.
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Shazib Khalid
[email protected]I highly recommend this salad. It's easy to make, delicious, and refreshing.
Ziaullah sumra
[email protected]This salad is a great make-ahead dish for a party or potluck.
Nadir Pathan
[email protected]I love the combination of flavors and textures in this salad.
Iqrarsameer Hassan
[email protected]This salad is a great way to use up leftover melon.
Doris Acko
[email protected]I've made this salad several times and it's always a hit.
Marion Patterson
[email protected]This salad is a great way to cool down on a hot summer day.
Semawon George
[email protected]I'm not a vegetarian, but I love this salad. It's so refreshing and flavorful.
Puseletso Letlele
[email protected]This salad is a great way to get your kids to eat their fruits and veggies.
Vimbai Vengesai
[email protected]I added some chopped cucumber to the salad for some extra crunch.
Tshepho Khutshwe
[email protected]This salad is a great make-ahead dish. It tastes even better the next day.
Amila Jeewa
[email protected]I love the curry flavor in this salad. It's not too spicy, but it's still flavorful.
MD Amanullah
[email protected]This salad is a great way to use up leftover rice.
Joseph Ray Medina
[email protected]I used brown rice instead of white rice and it turned out great.
Krisno Mondol
[email protected]I'm not a big fan of raisins, so I omitted them from the recipe. It was still delicious!
Sharjeel Mushtaq
[email protected]This salad is perfect for a summer cookout or picnic.
Ayanna Charles
[email protected]I love how easy this salad is to make. I can usually have it ready in under 30 minutes.
Bilhah Njeri
[email protected]The melon and raisins add a nice sweetness to the dish, while the peanuts add a bit of crunch.
Malaika Queen
[email protected]I've made this salad twice now and it's always a crowd-pleaser.
Hari Gaire
[email protected]This salad was a hit at my last potluck! Everyone raved about the unique combination of flavors and textures.