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RICE
Level 2
Raj Rice Salad with Currants & Green Peas
Yield: approximately 6-8 cups
- a Marlene Samuels creation -
Raj Rice Salad with Currants & Green Peas often results not from having cooked too much rice, but rather because everyone ate less than you expected. But once cooked rice can elicit glee; it lends itself to a diverse range of ethnic preparations. Depending upon what “expendable edibles” lurk in your fridge, redesigning once-cooked rice can be Indian, Mexican, vegetarian or even the basis for a ladies’ luncheon. Consider wilting cilantro, fainted parsley, or even extra Dijon vinaigrette dressing from the previous night’s dinner – all perfect in our cold rice salad. Toss in baby green peas to add great fresh taste and stunning color.
4-5 cups once cooked rice (basmati, brown, pearl, jasmine or wild rice)*
2 tsp. ground cumin
1 tsp. curry
½ tsp. ground cinnamon
2 tsp. dried mint (1 Tbsp. fresh, chopped)
4 green onions, chopped
2 Tbsp. cilantro, chopped
½ cup currants or black raisins
2-3 Tbsp. extra virgin olive oil
1 tsp. red wine vinegar
1 tsp. Dijon mustard
1 cup green peas, defrosted or 1 cup canned garbanzo beans drained
Salt and pepper to taste
*Quick cook rice does not work well for this dish
1. Mixed all dried ingredients together in a small bowl. Set aside.
2. Place once cooker rice into a large mixing bowl.
3. Chop green onions, cilantro and optional parsley.
4. Pour chopped herbs, green onions, currants, and dry seasonings in to rice.
5. In a small bowl, whisk olive oil, vinegar and, mustard until well blended and pour into rice.
6. Using two wooden spoons, toss all ingredients well until thoroughly blended. Let sit for 15 minutes
7. Adjust for seasonings.
8. Fold green peas gently into mix, take care not to break. (If using garbanzo beans, add last)
Mexican variation: Omit all dry seasonings except cumin. Add finely chopped green pepper, 1 cup drained canned black beans, 1 cup roasted corn (or defrosted frozen) and 2 Tbsp. chopped fresh cilantro. Sever with side of jalapeno peppers or habanera sauce.
