Curry Rice Salad

Ingredients

• Short grain brown rice - 1 to 1 1/2 cup, best is organic
• One large yellow onion - chopped.
• Curry paste or curry powder - red or yellow Indian (not Thai)
• Olive oil
• Cumin
• Chili pepper
• Sesame oil

• Cilantro - chopped
• Raisins - one cup
• One apple - cored and chopped (not peeled)
• Honey
• Salt
• Celery - chopped
• Snow peas - stringy ends chopped off, then chopped
• Bell pepper, red, green, or yellow - chopped
• Green onions - chopped

Italics = optional ingredients

Method

1 Prepare the brown rice.
Put rice in a big pot, add 1 3/4 cups of water for every cup of rice, bring to a boil, cover, lower the heat on very low, let simmer for 45 minutes, take off heat and keep covered for at least another 10 minutes.

2 Prepare onions and curry oil.
In a large saucepan put 1/4 cup of olive oil on medium high heat. Add a couple heaping tablespoons of curry paste (if it is mild) or add a couple of tablespoons of mild curry powder. Add a dash of chili pepper and cumin and a few drops of sesame oil if you have it. Let the curry simmer for a minute. Add the chopped yellow onion and cook until translucent.

3 Mix rice and onions.
In a large mixing bowl, put in the hot rice and then fold in the onions with the curry infused oil in which they were cooked. You'll need to use a strong wooden spoon to mix. Taste test the rice at this point. If it needs more curry flavor, heat some more curry powder, chili, and cumin in olive oil for a few minutes and add to the rice to desired spiciness.

4 Add other ingredients to taste - cilantro, raisins, apple, celery, snow peas, bell pepper, green onions. Add a couple tablespoons of honey. Add a dash of salt to taste.

5 Chill and serve. Serves 4 to 6.