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Curried Rice Salad

For the salad
 1 cup Basmati rice
 2 cups Vegetable stock
 Salt and Pepper To taste
 ½ cup Dried apricots Sliced
 ½ cup Currants
 ½ cup Dried cherriesChopped
 1 bunch Green OnionThinly sliced
 3 cups Baby arugula Lightly chopped
 ½ cup Pistachios, shelledChopped
For the vinaigrette
 2 tbsp White balsamic vinegar
 3 tbsp Olive oil
 1 tsp Honey
 3 tsp Curry powder
Make the rice:
1

Combine the rice, vegetable stock and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Stir in the dried fruit during the last 5 minutes of cooking.

2

Spread the rice in a single layer on a parchment paper-lined rimmed baking sheet to cool to room temperature, about 30 minutes.

Make the vinaigrette:
3

Whisk together the vinegar, curry powder, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil until combined.

Put it all together:
4

Transfer the cooled rice to a serving bowl. Add the desired amount of the vinaigrette, then the green onion, arugula, and pistachios toss to combine. Adjust seasoning with salt and pepper, as needed.