Caribbean Rice Salad

KateL's Note:

Entered for safe-keeping for ZWT5. From Chef Michele Stalnaker, a consultant for Pasquale’s Restaurant and The Char in Beckley, WV, recipe on http://www.register-herald.com/features/local_story_323202448.html. Preparation time includes 24 hours of refrigeration before serving.

• Total Time: 24 hrs
• Prep Time: 24 hrs
• Cook Time: 0 mins

Ingredients:

Serves: 8

Yield: 32.0 ounces

• 2 teaspoons curry powder
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons water
• 2/3 cup plain yogurt
• 3 tablespoons raisins
• 1 tablespoon onion, minced
• 1/4 cup cider vinegar
• 2 cups cooked rice
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced

Directions:

1. In a medium mixing bowl, combine the curry, turmeric, salt and pepper. Mix well.
2. Add the water, yogurt, raisins, and onion. Stir until well blended.
3. Mix in the cider vinegar, rice, and diced peppers.
4. Stir until combined, cover and refrigerate for 24 hours.
5. Makes eight 4-ounce servings.

Reviews

[BakinBaby]

Good. Something was missing, not sure what. I will certainly make again and perhaps, use a brown rice. made for photo tag.

[Kittencalskitchen]

this was very good although I did a few amount adjustments and also added in some garlic powder and cayenne pepper, I used brown rice which really gave it a nice flavor, thanks for sharing Kate!

[evelyn/athens]

This was a very tasty rice salad. I used Carib yellow curry and just finely-minced 1/2 a very small red onion, but I know I had more than the 1tblsp called for. I liked the savoury elements with the sweet of the raisins. Went great with some grilled chicken kebabs.