Curried Brown Rice Salad
From: Sanctuary, via fatfreevegan.com
I made this for today's vegetarian potluck at work. It's modified just a bit from a recipe at the fatfree archive.
- 3 to 4 cups cooked brown rice
- 1/2 medium onion, chopped
- 1 tsp. ground cumin
- 3 tsp. curry powder
- 1/2 cup orange juice
- 1/2 cup dried apricots, chopped
- 1/3 cup raisins
Steam the onion in a bit of water or vegetable broth until it is soft. Add the cumin and curry powder and cook for a couple of minutes. Add the orange juice and cook for another minute or so.
Mix the sauce with the cooked rice. Add the apricots and raisins, stir and season with salt and/or pepper if desired.
Cover and refrigerate for at least 2 hours to allow the flavors to meld.
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