Curried Herb Rice Salad

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I saw a really delicious looking picture on a cookbook at my mother-in-law’s house, and had to make this. Because we both loved cooking, I love flipping through her awesome cookbooks and looking for anything that might inspire me.

One of the things that totally made my mouth water was a rice salad.

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IT LOOKED SO GOOD, especially with wild rice. I don’t know why, but wild rice just tastes amazing, I liked it a lot better than black rice or other types of rice. Also, it doesn’t dye the other rice into a different colour like some red/black rice does.

The pistachios add a delicious crunch, but don’t forget to use the ones in their shells. I find that shelled pistachios bought in a bag doesn’t seem to taste as good.

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I have to warn you, the amount of water only works if you’re using the brown rice I used, otherwise you will probably need to add more. Also, it’s important you do not let it boil long, so turn the heat down to 3 as soon as you see first signs of bubbles. Otherwise, it will dry out and burn the bottom. I made it like that because rice with too much water turns mushy.

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You know what’s really interesting, have you ever smelled dried herbs, then cooked with the fresh version, and thought, how on earth do they even resemble each other? I get like that for all of them, like I can’t believe dried parsley is the same thing as the fresh, or even oregano tastes different, and especially things like BASIL!

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Curried Herb Rice Salad

1 tablespoon extra light olive oil
1 small yellow onion
1 garlic clove
A few sprinkles Himalayan/sea salt
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/4 cup wild rice
1 cup Japanese short grain brown rice (Sukoyaka Genmai)
1 1/4 cup & 1 tablespoon water
1/2 teaspoon Himalayan/sea salt
2-3 sprigs fresh thyme
1/2 sprig fresh oregano
2 tablespoons raisins
2 tablespoons pistachio nuts, shelled
A few sprinkles ground pepper

Finely dice the onions and garlic (they should be in very tiny pieces). Put a tablespoon of extra light olive oil in the frying pan and add the onion and garlic pieces, with a few sprinkles salt.

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Turn the heat to high-medium high (6) and cook and stir the onions for about 5 mins. Then, add the cumin and turmeric, and stir for a further minute.

Add the rice and water, stir and bring it to a boil, which should only take about a minute or two.

Immediately turn the heat down to medium low (3) and simmer for about 21-23 minutes. Be sure to stir it around every 10 minutes so the bottom doesn’t burn.

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After the rice is cooked, add the salt and stir it around. Remove the leaves from the thyme and oregano and add that in, along with the raisins and shelled pistachio nuts. Stir very well until everything is mixed evenly.

Garnish with a couple leftover pistachio nuts on top and some pepper.

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Curried Herb Rice Salad
Serves: 2
 

Ingredients
  • 1 tablespoon extra light olive oil
  • 1 small yellow onion
  • 1 garlic clove
  • A few sprinkles Himalayan/sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • ¼ cup wild rice
  • 1 cup Japanese short grain brown rice (Sukoyaka Genmai)
  • 1¼ cup & 1 tablespoon water
  • ½ teaspoon Himalayan/sea salt
  • 2-3 sprigs fresh thyme
  • ½ sprig fresh oregano
  • 2 tablespoons raisins
  • 2 tablespoons pistachio nuts, shelled
  • A few sprinkles ground pepper

Instructions
  1. Finely dice the onions and garlic (they should be in very tiny pieces). Put a tablespoon of extra light olive oil in the frying pan and add the onion and garlic pieces, with a few sprinkles salt.
  2. Turn the heat to high-medium high (6) and cook and stir the onions for about 5 mins. Then, add the cumin and turmeric, and stir for a further minute.
  3. Add the rice and water, stir and bring it to a boil, which should only take about a minute or two.
  4. Immediately turn the heat down to medium low (3) and simmer for about 21-23 minutes. Be sure to stir it around every 10 minutes so the bottom doesn’t burn.
  5. After the rice is cooked, add the salt and stir it around. Remove the leaves from the thyme and oregano and add that in, along with the raisins and shelled pistachio nuts. Stir very well until everything is mixed evenly.
  6. Garnish with a couple leftover pistachio nuts on top and some pepper.


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