I forgot how good and light this easy curried rice recipe was. I didn’t have my recipe on hand, so I called my mom – who had had some pulled beef already cooked and cooled … This is great to use leftover chicken or beef in (even canned white chicken in a pinch -drained) – be sure to marinate the meat in the dressing until needed. Can substitute rice with quinoa cooked until fluffy.

Mexican Indian Fusion: Another scrumptious option for meat with this dish is to marinate chicken thighs in dry packaged fajita spice – then sear and cook on a grilled cheese griddle until caramelized.

This potluck recipe is great hot or cold (perfect for buffets or picnics – we prefer hot) see below…

Curried Rice Recipe (Rice Salad):

1 1/2 cups uncooked rice ( + 1 Tbsp butter or marg or Earth Balance Sticks for vegan) — we use 10 min basmati or jasmine rice -can double the rice for a milder version

1 cup cooked peas (or frozen & toss in the rice water)

1 cup chopped celery

1 cup cooked meat – chicken or beef or can of salad shrimp OR 1 cup toasted Almonds for Veggie

1/2 cup red onion finely diced (or Spanish/vidalia… even green onion in a pinch)

1 cup craisins (optional)

Dressing:

1/2 cup grapeseed oil (or salad oil ie: canola, sunflower, safflower, something light)

3 tablespoons apple cider vinegar (we use Bragg’s)

1 tablespoon soy sauce (Bragg’s soy aminos)

1 teaspoon curry powder (We use Arvinda’s 1 tsp curry for punchier add an add’l 1 tsp Arvinda’s butter chicken spice)

1 teaspoon salt (we use pink Andes mountain salt – more minerals than sodium)

1/2 teaspoon celery salt

1/2 teaspoon sugar (we use cane sugar)

1/4 cup toasted almonds – toss in on top last

Boil water for rice in deep pot – once boiling toss in butter and rice – stir – toss frozen peas on top (if 5 min or 20min rice… if longer, add peas in last 15 min of cooking time) … turn down to simmer… and cook as package directs (ie: 20 min for uncle bens, 5 min for 5 min rice, 55 min for long grain brown etc.) …

While waiting for rice…

Combine dressing ingredients (except for almonds)  – add meat to dressing to let marinade.

Chop celery and onion – set aside.

Toast almonds and set aside.

Once rice is fully steamed – drain (if needed) and add celery, onions – stir. Add dressing & meat – stir. Pour into serving bowl – top with toasted almonds.

(or scoop out of pot onto plates and top with toasted almonds)

Serves 6-8.

Great on a hot summers day when no one wants to turn on the oven.