Carribean Cold Rice Salad
An easy and delicious cold rice salad and picnic side for summer.
Servings: 8
Ingredients
- 6 cups cooked brown rice
- ¾ cup dried currants I soaked in hot water to plump for 10 minutes, then drained
- ½ cup toasted slivered almonds
- 1 Granny Smith apple chopped
- 1 medium purple onion chopped (I used less)
- 1 medium green bell pepper seeded and chopped I used half orange, half yellow bell pepper for color instead
- ¼ cup capers
- ½ teaspoon grated fresh ginger
Dressing
- ½ cup white wine vinegar
- 1 tablespoon sugar
- 2 teaspoons curry powder
- 1 teaspoon dry mustard I substituted Dijon mustard
- ½ teaspoon ground cardamom
- ½ teaspoon Kosher salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- Freshly ground black pepper to taste
- ¾ cup vegetable oil I used extra light olive oil
Instructions
- In a large bowl, mix together rice, currants, almonds, apple, onion, pepper, capers, and ginger.
- Make dressing by placing all ingredients except oil in blender or food processor until blended. With machine running, slowly drizzle in the oil until mixture is creamy.
- Pour dressing over salad and chill for a minimum of 2 hours. Can be served chilled or at room temperature.
Notes
Soak chopped apple in pineapple juice for 10 minutes then drain prior to assembling salad to prevent it from turning brown/oxidizing.