Curried Basmati Rice Salad - Indian

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Curried Basmati Rice Salad - Indian

 

3 cardamom pods

3 whole cloves

1 bay leaf

1 1/2 cups uncooked brown basmati rice

1 1/2 tsp. coarse salt

1/4 tsp. turmeric

3.4 cup pine nuts, (4 oz.)

3/4 cup unsweetened coconut flakes

1 cup canned chickpeas, preferably organic, rinsed and drained

Sesame Dressing, recipe below

1 cup snow peas, strings removed

3 small carrots, grated

1/2 cup finely chopped fresh cilantro or parsley

1/2 tsp. freshly ground pepper

Salad greens for serving

Tofu Raita, recipe below, or raita of choice

 

 

 

Make bouquet garni: Place cardamom pods, cloves and bay leaf in square of

cheesecloth and tie with kitchen string.

In large saucepan, bring 2 3/4 cups water to a boil. Add rice, 1/2 teaspoon

salt, turmeric and bouquet garni and return to a boil. Cover, reduce heat to low

and simmer until water is absorbed and steam holes appear in rice, about 20

minutes.

Remove rice from heat and let stand, covered, 10 minutes. Place in large bowl,

fluff with a fork and let stand until cool.

While rice is cooking, preheat oven to 350°F. Spread pine nuts on baking sheet

and bake 1 minute; remove from oven and add coconut flakes. Bake until both are

lightly browned, about 5 minutes. Set aside to cool.

Remove bouquet garni from cooled rice, then add chickpeas and 1/2 cup Sesame

Dressing and mix gently to blend. Let stand at least 10 minutes to blend

flavors.

Bring small saucepan of water to a boil. Add snow peas; cook 1 minute. Drain,

rinse under cold running water and drain again. Cut each snow pea on diagonal

into thirds.

Stir toasted pine nuts and coconut, snow peas, carrots, cilantro, pepper and

remaining salt into rice mixture. Add re-maining dressing; toss to blend. Serve

over salad greens with Tofu Raita on the side.

 

8 servings

 

Source: Vegetarian Times Issue: August 1, 1999 p.36

Formatted by Chupa Babi: 06.22.08

 

Nutritional Information Per serving: Calories: 370, Protein: 9g, Total fat: 18g,

Carbs: 46g, Cholesterol: mg, Sodium: 526mg, Fiber: 5g, Sugars: g

 

This unusual rice salad gets its wonderful perfume from toasted coconut,

cardamom and cloves. Brown basmati rice, a long-grain variety favored in Indian

cuisine, adds a subtle aroma as well, but if it’s unavailable, you can

substitute white basmati or even regular long-grain white rice. The nutty flavor

of the basmati is enhanced by cooking it with fragrant Indian spices.

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Sesame Dressing - Indian

 

1/8 tsp. cayenne pepper or to taste

1/4 cup vegetable oil

1/4 cup dark sesame oil

1/4 cup fresh lime or lemon juice

1 Tbs. umeboshi vinegar

1 tsp. maple syrup

1 tsp. curry powder

1 tsp. garam masala

 

 

 

 

In small bowl or glass jar with tight-fitting lid, combine all ingredients.

Whisk or shake until well blended.

 

Makes 1 cup

 

Source: Vegetarian Times Issue: August 1, 1999 p.37

Formatted by Chupa Babi: 06.22.08

 

Nutritional Information Per tablespoon: Calories: 63, Protein: g, Total fat: 7g,

Carbs: 1g, Cholesterol: mg, Sodium: mg, Fiber: g, Sugars: g

 

This dressing gets extra punch from garam masala, an Indian spice blend that may

include black pepper, cinnamon, cloves, cardamom, nutmeg and coriander seeds.

You can find it at Indian markets and most large supermarkets. In a pinch, just

add another teaspoon of curry powder. For the citrus juice in this recipe, you

will need 3 to 4 limes or 2 lemons.

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Tofu Raita - Indian

 

16-oz. pkg. firm tofu, drained

2 Tbs. olive oil

1/2 tsp. coarse salt, or to taste

1/8 tsp. cayenne pepper, or to taste

2 Tbs. fresh lemon juice

1/3 cup thinly sliced scallions, (white and light green parts) or chives

1 medium cucumber, halved lengthwise, seeded and chopped

1 Tbs. chopped fresh dill, or 1 tsp. dried

 

 

 

 

 

In blender or food processor, combine all ingredients. Blend or process until

creamy and almost smooth. Transfer to bowl, cover and refrigerate until ready to

use.

 

Makes 2 1/2 cups

 

Source: Vegetarian Times Issue: August 1, 1999

Formatted by Chupa Babi: 06.22.08

 

Nutritional Information

Per 2 tablespoons: Calories: 48, Protein: 3g, Total fat: 3g, Carbs: 2g,

Cholesterol: mg, Sodium: 103mg, Fiber: g, Sugars: g

 

Raita is a classic Indian condiment, typically made with yogurt and served with

hot and spicy foods. Our version calls for tofu and lots of cucumber, scallions

and dill to lend a fresh flavor.

 

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