Curried brown rice salad

Yep, I've jumped onto the "rice salad" bandwagon, despite my doubts about what a salad actually is. :) Or perhaps I should call this a no-cook "raw" pulao.  A salad by any other name - probably tastes exactly the same... right? I actually wasn't entirely certain if this would be to my taste, but as it turned out, it's delicious - IF you like raw onions. I do, and I think the salad tasted even better for sitting overnight in the fridge, when I had it the next day for lunch. At room temperature, I should add. I don't like to eat anything that's refrigerator-cold... not even sandwiches. It has to be room temperature, at the very least.

PS. I saw this recipe on someone's blog, but for the life of me I can't remember whose it was. If you recognise this recipe, dear blogger, please give me a heads-up and I will add a link to your original recipe together with an acknowledgement.

Recipe for: Curried brown rice salad

Ingredients:

1/3 cup brown basmati rice

2 tbsp red onion, minced
2 tbsp green bell pepper, minced
1/3 cup chickpeas, cooked (fresh or canned)
3 tbsp coriander, chopped fine
1 tsp sultanas/raisins

1 tsp sliced almonds, toasted, for garnish

For the dressing:

1 tbsp lime juice
1 tsp orange blossom honey
2 tsp extra virgin olive oil
1 tsp commercial curry powder (I used Schwartz medium-hot)
Salt and pepper to taste

Method:

1. Soak the brown rice for a few hours if possible; put the soaked rice in a pan with a well fitting lid and add 2/3 cup water. Bring to a boil, then turn the heat down to a gentle simmer, cover the pan and let the rice cook till all the water has been absorbed (about 15 minutes). Let the cooked rice sit undisturbed for 15 minutes.

Once it has cooled, fluff gently with a fork. Reserve.
2. In a medium bowl, mix the salad ingredients bar the toasted almonds.

Then add the rice and mix gently to combine.
3. In a small bowl, whisk the ingredients for the dressing.

Pour the dressing over the salad and mix again, adding salt and pepper. Taste and adjust the dressing ingredients.

Fluff with a fork so as not to make the rice mushy.

Sprinkle the toasted almonds over. Serve at room temperature, or chilled.

RECIPE: CURRIED BROWN RICE SALAD

Ingredients:
1/3 cup brown rice
2 tbsp red onion, minced
2 tbsp green bell pepper, minced
1/3 cup chickpeas
3 tbsp coriander, chopped fine
1 tsp sultana/raisins
1 tsp sliced almonds, toasted

For the dressing:
1 tbsp lime juice
1 tsp orange blossom honey
1 tsp extra virgin olive oil
1 tsp commercial curry powder (I used Schwartz medium-hot)
Salt and pepper to taste

Method:
1. Soak the brown rice for a few hours if possible; put the soaked rice in a pan with a well fitting lid and add 2/3 cup water. Bring to a boil, then turn the heat down to a gentle simmer, cover the pan and let the rice cook till all the water has been absorbed (about 15 minutes). Let the cooked rice sit undisturbed for 15 minutes. Once it has cooled, fluff gently with a fork. Reserve.
2. In a medium bowl, mix the salad ingredients bar the toasted almonds. Then add the rice and mix gently to combine.
3. In a small bowl, whisk the ingredients for the dressing. Pour the dressing over the salad and mix again, adding salt and pepper. Taste and adjust the dressing ingredients. Fluff with a fork so as not to make the rice mushy. Serve at room temperature.