The Tri-City Herald's Food & Wine section Oct. 1 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Cold Rice Salad
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6 cups cooked brown rice
3/4 cup dried currants
1/2 cup toasted slivered almonds
1 Granny Smith or other tart apple, cored and chopped
1 medium purple onion, thinly sliced
1 medium green bell pepper, seeded and chopped
1/4 cup capers
1/2 teaspoon peeled and grated fresh ginger root
1/2 cup white wine vinegar
1 tablespoon sugar
2 teaspoons curry powder
1 teaspoon dry mustard
1/2 teaspoon ground cardamom
1/2 teaspoon ground mace
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Freshly ground black pepper
3/4 cup vegetable oil
In a large bowl, mix together the rice, currants, almonds, apple, onion, pepper, capers and ginger root.
To make the dressing: Place all of the ingredients except the oil in a blender or food processor and process until blended. With the machine running, slowly drizzle in the oil until the mixture is creamy.
Pour the dressing over the salad and chill for several hours. The salad can be served at room or "air" temperature.
Makes 8 servings.
From: Barefoot Contessa Parties! by Ina Garten.