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Indian Rice Salad<br><br>
Category: Salad<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
2 cups brown rice<br><br>
4 scallions, cut into small pieces<br><br>
2 celery stalks, cut thinly on a diagonal<br><br>
2 radishes, diced<br><br>
1/4 cup fresh basil, chopped roughly<br><br>
1/2 cup raisins<br><br>
1/2 cup dried apricots, cut into julienne strips<br><br>
1/4 cup sweetened dried cranberries<br><br>
1/2 cup toasted cashews<br><br>
1/2 cup toasted sliced almonds<br><br>
1/4 cup sunflower seeds<br><br>
3/4 cup crumbled tempeh<br><br>
1 clove of garlic, minced<br><br>
1/3 cup extra virgin olive oil<br><br>
1/2 tablespoon garam masala<br><br>
1/2 tablespoon sambar masala (curry powder can be used if garam and/or sambar masala is unavailable)<br><br>
1 teaspoon ground cumin<br><br>
1/2 teaspoon ground nutmeg<br><br>
1/2 teaspoon ground cinnamon<br><br>
1/2 teaspoon ground cardamom<br><br>
1 teaspoon dried mint<br><br>
Juice of half a lemon<br><br>
1 tablespoon maple syrup<br><br>
1 tablespoon tamarind (optional)<br><br><br><br><br><br>
1. Cook the brown rice according to package instructions (I generally use double the amount of water as rice + half a cup and cook covered for 25-30 minutes)<br><br><br><br>
2. While the rice is cooking, heat a little oil in a frying pan. When hot, add the garlic and the tempeh. cook, stirring constantly, until the tempeh is lightly browned. Remove from heat.<br><br><br><br>
2. In a large bowl mix the warm rice, tempeh, garlic, scallions, celery, radish, basil, raisins, apricots, nuts, and sunflower seeds.<br><br><br><br>
3. In a small skillet warm the olive oil. Add the spices and mint and heat for a minute (make sure not to burn the spices). Pour over the rice mixture along with the lemon juice, maple syrup, and tamarind (if using). Stir well.<br><br><br><br>
Can be served warm or cold.<br><br><br><br><br><br>
Additional comments:<br><br>
To toast the nuts, put them in a 350° oven for 8-10 minutes, turning once.<br><br><br><br>
Serves 8 as a side dish<br><br><br><br>
This dish is excellent the next day which makes it great for picnics and barbeques. The list of ingredients seems long and intimidating but it's really easy to make. Feel free to subsitute or omit any ingredients, it's a very versatile recipe.<br><br><br><br>
Modified from Indian Rice Salad (p. 215) of <i>The Bread & Circus Whole Food Bible</i> by Christopher S. Kilham

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This sounds lovely. We'll be having it this week i do believe. Thanks!
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