Indonesian Curry Rice Salad
This rice salad is so popular with Scramblers. It’s a meal in itself with a side dish, or a great side dish for chicken or fish.
- 7 oz. rice pilaf, any flavor, or use 1 1/4 cups uncooked rice or orzo noodles
- 1 tsp. curry powder
- 1/2 cup cashews or slivered almonds lightly toasted
- 1/2 cup dried cranberries (preferably naturally sweetened)
- 2 stalks celery diced
- 5 - 8 oz. diced water chestnuts drained
- 1/4 cup orange juice
- 1 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
- 2 Tbsp. peanut oil
- Prepare the rice pilaf (or rice or orzo) according to the package directions. Add the curry powder to the water with the rice before cooking it.
- While the rice is cooking, put the nuts, cranberries, celery, and water chestnuts in a medium-sized serving bowl, and combine the orange juice, soy sauce, and oil in a small bowl or measuring cup.
- When the rice is done, add it to the bowl with the nuts and vegetables, and toss it with the sauce. Mix it thoroughly and, if you prefer it cold, chill until ready to serve it, at least 30 minutes, if possible, and up to 48 hours.
Note:To lightly toast the nuts, use a broiling pan in the toaster oven and set the toaster to the lightest setting. When the nuts are light brown, remove them from the oven and add them to the salad. Nuts burn easily, so watch them closely. Alternatively, toast nuts in a dry skillet over medium heat, tossing them every 30 seconds or so until they are lightly browned and fragrant.Do Ahead or Delegate: Cook the rice, toast the nuts, dice the celery, prepare and refrigerate the dressing, or fully prepare and refrigerate the salad. Scramble Flavor Booster: Double the curry powder. Tip: If your family doesn’t generally drink orange juice and you don’t want a large container to go to waste for this recipe, most grocery stores sell single serve orange juice cartons. That would be perfect for this recipe (and you’d have some to spare for smoothies or popsicles). Nutritional Information Per Serving (% based upon daily values): Calories 270, Total Fat: 10g, 15%; Saturated Fat: 2g, 10%; Cholesterol: 0mg, 0%; Sodium: 570mg, 24%; Total Carbohydrate: 43g, 14%; Dietary Fiber: 2g, 8%; Sugar: 9g; Protein: 5g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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