Karen's Curry Brown Rice Salad - a celebration of colours, flavours and goodness

My wonderful friend Karen came to my rescue and brought this fabulous Curry Brown Rice Salad to a function I was hosting.  Served cold - we popped it into little cups and presented it with tiny spoons for guests to enjoy during the party.  Karen's version is vegetarian and gluten free (depending on curry powder brand). It is fresh, crunchy and so so tasty - everyone wanted more!  Vary the veggies and change it to suit your tastes.

Be sure to add this hearty, delicious Rice Salad to your menu!  
                        Enjoy!  Colleen   (thanks Karen!)

Curry Rice Salad Feed Your Inner Cook

Preparation  :  30-35 minutes to cook BROWN rice.    Refrigerate overnight if possible

                        15 minutes to chop veggies and dress the salad.

Serves:            enough for 4 as a meal.   Excellent as a side  or party portions

Ingredients

1 cup UNCOOKED brown rice should give you approx 3 cups cooked BROWN rice - we use Brown rice for it's lovely nutty flavour and holds the dressing well

add your favourites - we recommend

1 red apple - cored and finely diced.  Leave the skin ON

2 shallots - sliced

handful sultanas or currants

finely diced Red Capsicum and Green if you like

Sliced celery

Grated or shredded carrot

handful corn kernels
Small zuchinni diced

handful peas

fresh herbs - parsley etc 
Garnish:  optional - toasted sesame seeds, toasted pepitas, shredded herbs

Dressing  - Please note - you may not use all the dressing - depends on rice

1/4 cup Olive Oil

2 tablespoons Rice Wine Vinegar (or white vinegar is okay)

Depending on your taste   2 teaspoons or 1 tablespoon curry powder (we like Keen's for this recipe- easy to find)

Dollop of nice honey 

1 Garlic clove crushed

Salt and Pepper to taste.

dried chilli flakes (optional)

Method.

cook the Brown rice according to packet directions. I like the absorption method.

Whilst the rice is cooking - combine the dressing ingredients in a screwtop jar. 

Shake it well. Taste the dressing - may need to add a touch more vinegar etc.

When rice is cooked, add the sultanas or currants.  

Pour about half the dressing over the rice.  Fork it through and refrigerate covered.

A few hours later, or preferably the next morning

stir through all your diced and sliced vegetables and fork to combine.

Taste.

Add some more of the shaken dressing if needed and adjust Salt and pepper if needed.

Serve garnished with toasted sesame seeds, pepitas or shredded herbs.

Enjoy!  Colleen (thanks Karen!)