Sorry if this is a duplicate. I tried sending it earlier, but it never
showed up on Google. Anyway...

Natural Pantry (a natural-foods grocery store here in Anchorage) makes
an excellent cold "Curry Rice" salad in their deli, and I'd like to
duplicate it. I've googled recipies (both on the web and in this ng)
and found dozens of variations, but none that are really what I get at
this store. I went in today and chatted with the deli chef, and she
gave me some ideas of what was in it, but only sort of. I could
trial-and-error it, and probably get it pretty close, but by this time
of summer my finances don't support a lot of trial-and-error in the
kitchen with ingredients. So, if anyone can help out, it would be
*much* appreciated.


Here's what I know of what's in the salad:


brown rice
celery
green onion
curry powder
raisins
red bell pepper
garlic (maybe, I think I can taste it)
oil (not sure what kind though)
honey (I think. She either said that the moisture was "oil with honey"
or "oil, Honey."
almond slivers


I know I could put all of these things together and come up with
something similar -- but, like I said, I'd like to start with a recipe.


All of the "curried rice" recipies I've found so far have been made
with "steamed rice" (none that specified brown rice, but I don't know
if that's significant) and included either mayo or yogurt (neither of
which are in this one, I asked) and none have included celery, red
pepper, or green onion.


So, anyone have a tried-and-true cold curried rice salad recipe that
looks like it could work?


Thanks!


Alexis.

Alexis wrote:

> Sorry if this is a duplicate. I tried sending it earlier, but it
> never
> showed up on Google. Anyway...
>
> Natural Pantry (a natural-foods grocery store here in Anchorage) makes
>
> an excellent cold "Curry Rice" salad in their deli, and I'd like to
> duplicate it. I've googled recipies (both on the web and in this ng)
> and found dozens of variations, but none that are really what I get at
>
> this store. I went in today and chatted with the deli chef, and she
> gave me some ideas of what was in it, but only sort of. I could
> trial-and-error it, and probably get it pretty close, but by this time
>
> of summer my finances don't support a lot of trial-and-error in the
> kitchen with ingredients. So, if anyone can help out, it would be
> *much* appreciated.
>
> Here's what I know of what's in the salad:
>
> brown rice
> celery
> green onion
> curry powder
> raisins
> red bell pepper
> garlic (maybe, I think I can taste it)
> oil (not sure what kind though)
> honey (I think. She either said that the moisture was "oil with
> honey"
> or "oil, Honey."
> almond slivers
>
> I know I could put all of these things together and come up with
> something similar -- but, like I said, I'd like to start with a
> recipe.
>
> All of the "curried rice" recipies I've found so far have been made
> with "steamed rice" (none that specified brown rice, but I don't know
> if that's significant) and included either mayo or yogurt (neither of
> which are in this one, I asked) and none have included celery, red
> pepper, or green onion.
>
> So, anyone have a tried-and-true cold curried rice salad recipe that
> looks like it could work?
>
> Thanks!
>
> Alexis.

Here's a couple i routinely make, the first is more labour intensive but
worth the effort. also while made with 2 kinds of rice i have made it
with only brown rice to equally satisfactory results. Leave out the
chicken if you are a vegitarian.

Curried chicken salad
-------------------------

2 pounds whole chicken breasts, split in half

1 & 1/2 cup chicken broth

1 & 1/4 cups cooked wild rice

1/2 cup cooked brown rice

1/2 cup water chestnuts

1/2 cup julienned green bell pepper

1/2 cup julienned yellow bell pepper

zest of 1 lemon, grated

zest of 1 lime, grated

1/2 cup fresh orange juice

1 tbs. canola oil

1 tbs. curry powder

1/8 tsp. freshly ground black pepper

1/4 cup finely minced fresh Italian parsley

Preheat oven to 350 F

dIn a large baking dish, place the chicken in a single layer and pour
the broth over; bake 30 minutes.

Discard kin and bones (or save for stock). Shred the chicken into bite
size piece and transfer to a large bowl.


Add the wild and brown rice, water chestnuts, peppers, and zest, and
toss well to combine.

In a small covered container, combine the orange juice, oil, curry
powder, pepper and parsley; shake well.

Pour the dressing over the salad, toss to coat, and cover. Refrigerate
until needed.

Serves 8.
----------

Ordinarily one does not use un cooked curry but i got this from an old
Indian cook book that recommends it for this dish.

Raw curry tuna
-----------------
for 6 servings

2 large onions

2 tbs. clarified butter

1/3 cup seedless raisins

1/2 cup slivered almonds

2 tbs. curry powder

salt

3 cups cooked rice.

Slice onions and cook in butter until lightly browned. Drain tuna of
oil, flake and add. Plump raisins in hot water and add, along with
curry powder and salt to taste. Blend lightly, keeping mixture light.
Mix in 3 cups of hot rice. Serve with a good beer.

--
---
Joseph Littleshoes
may be consulted at
---
http://finblake.home.mindspring.com/tarotintro.htm