Carol’s curry rice salad

Pour la recette en français…c’est en bas!

I was in England last weekend…and I made the most of it! We all LOVE Carol’s food and I thought this time I would ask my lovely mother-in-law to share one of her secrets for my blog. This is a lovely curry rice salad that you can do at anytime of the year. It tastes delicious, it is easy to do, and it is really original (check out the list of ingredients!). We had it with a lot of other salads and it was just perfect. Originally, Carol’s mum (my husband’s “Nana”, as they would affectionately call her) did this recipe. She is unfortunately not with us anymore but she still is in our hearts and this is a very nice way to remember her. I hope you enjoy this recipe!

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Serves 10 (little tip : if you have leftovers, it can be put in the freezer for at least 2 months)

Ingredients :

  • 500 g brown rice (because it’s got more flavour!)
  • 3 big onions, finely chopped
  • 9 tsp curry powder
  • 6 tbsp olive oil + a little bit for frying
  • 3 tbsp (cider or apple) vinegar
  • 3 large apples, diced
  • 1 red pepper, finely chopped
  • 9 tsp mango chutney
  • 9 tbsp raisins
  • 80 g flaked almonds

Method :

1. Cook the rice for about 25 minutes until cooked. In the meantime, fry the onions (on medium heat so it doesn’t burn!) with a bit of olive oil until soft and transparent and then add the curry powder. Mix the onions and the rice together.

2. In a big salad bowl, mix the remaining olive oil and the vinegar, like you would do for a traditional salad sauce. Put the onion and rice in the salad bowl and mix all together. Leave it on the side to cool.

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3. When the rice is completely cold, add all the remaining ingredients.

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4. Your salad is ready to be eaten. Enjoy! 😉

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Salade de riz au curry

Pour env. 10 personnes (petit conseil : si vous avez des restes, vous pouvez les garder au moins 2 mois au congélateur)

Ingrédients :

  • 500 gr de riz brun (pour un goût meilleur)
  • 3 gros oignons, coupés en petits carrés
  • 9 cc de curry
  • 6 cs d’huile d’olive + un petit peu pour la cuisson
  • 3 cs de vinaigre de cidre ou de pomme
  • 3 grosses pommes, coupées en petits morceaux
  • 1 poivron rouge, coupé en petit morceaux
  • 9 cc chutney de mangue
  • 9 cs raisins secs
  • 80 gr d’amandes effilées

Méthode :

1. Faites cuire le riz dans une grande casserole pendant env. 25 minutes. Pendant ce temps, faites revenir les oignons à feu moyen (pour ne pas tout faire brûler) dans une poêle avec un peu d’huile d’olive jusqu’à ce qu’ils soient transparents. A ce moment-là, ajoutez le curry. Mélangez le riz cuit et les oignons.

2. Dans un grand bol à salade, mélangez le reste de l’huile d’olive et le vinaigre, comme si vous prépariez une sauce à salade classique. Ajoutez le riz et mélangez bien. Laissez de côté pour que le tout refroidisse.

3. Lorsque le riz est bien refroidi, ajoutez tous les autres ingrédients (pommes, chutney, raisins et amandes).

4. Mélangez bien. Votre salade est prête! 😉

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