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Max’s Rice Salad
Submitted by Max Abrams of Grayhaven I fell in love with rice salad during my travels through South Africa. It seems every family or cook who makes it has their own variation. The common elements would be the addition of something sweet, like chutney or raisins and something savory, like green peppers or curry powder. The dish is usually served at room temp or chilled. Here’s my rendition, though I often change it up depending on what I have on hand. Max’s Rice Salad 2 Tablespoons butter1 Tablespoon olive oil1 Tablespoon curry powder1 Tablespoon turmeric1/2 cup minced carrot1/2 cup finely chopped yellow or white onion1/2 cup finely chopped fresh, green poblano pepper (green bell pepper can also be used)1 cup sliced almonds1 cup raisins2 teaspoons kosher or sea salt1 1/2 cups long-grained white rice, uncooked Water - amount according to the instructions on your rice bag (veg or chicken stock can also be used) *Use a heavy pot good for making rice. I like enameled cast iron or cast aluminum
Sauté olive oil, butter, turmeric, curry powder and carrots for two minutes, then add onion and continue sautéing another two minutes, then add green peppers and cook another two minutes. Add all other ingredients including water/stock. Bring to a boil, stir and reduce heat, cook according to rice directions (20 - 30 minutes depending on the rice.)
Let cool, transfer to a serving dish and fluff with a fork. Serve at room temp or chilled.
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