← All recipes

Curried Rice And Broccoli Salad With Chutney Vinaigrette

Curried Rice And Broccoli Salad With Chutney Vinaigrette is a cajun recipe made with White Rice Jasmine And Or Regular Rice, Peanut Oil, Onion, Garlic, and Curry Powder. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 cup
• 1 tbsp
• 1/4 cup
• 2 clove
• 1 tbsp
• 1 tbsp
• 1 tsp
• 3 1/2 cup
• 1 lb
• 1
• 1/4 cup
• 1 1/4 cup
• 1

Method (preview)

1. 1

   Curry powder, ginger root and rice.

2. 2

   Saute until the rice appears dry, about 4 minutes.

3. 3

   Add the salt and the 3-1/2 cups water, cover, bring to a boil, reduce the heat to low and simmer gently until the rice is tender and the water is absorbed, about 15 minutes.

4. 4

   Fluff with a fork and set aside to cool.

5. 5

   Meanwhile, blanch the broccoli in boiling water to cover for about 45 seconds. Plunge into cold water to stop the cooking; drain well.

6. 6

   In a large salad bowl, combine the cooled rice, broccoli, bell pepper and coconut.

7. 7

   Before serving, bring the salad to room temperature. Pour the (chilled) vinaigrette over it and toss well. Taste and adjust the seasonings before serving.

8. 8

   VARIATION: Instead of coconut, add nuts or seeds or bran buds; or add coarsely grated carrot or radish.

9. 9

   Sweet - we added extra lemon juice. [PatH]