This cool, refreshing rice salad has crunchy veg, toasted pine nuts, sweet golden raisins, fresh herbs and a tangy curried ginger dressing to tie it all together. Best served cold or at room temperature.
1tablespoon honeycan substitute maple syrup to make it vegan
1teaspoon curry powder
1 1/2teaspoonschopped fresh mint
1 1/2teaspoonschopped fresh parsley
6-7tablespoonsextra virgin olive oil
MAKE THE RICE
Fill a large saucepan three-quarters full with water and bring it to a boil. Add the rice and stir occasionally for 15 minutes. Do not cover the pot.
Drain the rice in a fine mesh strainer to drain as much liquid off as possible. Transfer the rice back to the same pot it was cooked in and add the golden raisins. Cover the pot tightly with the lid and set aside for 10 minutes to steam. (This will plump the raisins).
Remove the lid and let the rice cool and come to room temperature. Rice will cool and dry out a bit. To accelerate this process you can spread the rice and raisins on a sheet pan in a thin layer and it will take about 5-8 minutes to cool/dry. The rice needs to be dry and at room temperature before adding it to the salad, otherwise the salad will be mushy.
FOR THE SALAD:
While the rice is cooking/cooling, prep the salad ingredients. Into a large bowl add the red bell pepper, green onions and garbanzo beans. Toss to combine. Add the cooled rice and raisins and toss gently to combine.
FOR THE CURRIED GINGER DRESSING:
In a medium bowl or glass measuring cup, combine the vinegar, dijon mustard, ginger, honey, curry powder, turmeric, kosher salt and pepper. Whisk to combine. Slowly whisk in the olive oil, whisking constantly until the dressing has emulsified. Stir in the mint and parsley. Set aside.
ASSEMBLING THE CURRIED RICE SALAD:
Add the dressing to the rice salad and toss to coat. Add the pine nuts and fresh herbs. Toss and serve at room temperature or chill in the refrigerator and serve cold.