Here's a cool meal for summer days. Curried grape and rice salad is a refreshing main dish that's flexible enough not to raise the cook's temperature too much, although its seasoning has a nice touch of spice.
The salad can be served at room temperature or cold; if you leave out the chicken it makes a good vegetarian or side dish. The recipe can be prepared quickly, except for the cooking of the brown rice, which takes 45 minutes. (See note on using quick-cooking brown rice.)
The seasoning of the dish is typical of the East Indian and Asian cuisines that are so popular these days. Serving the salad with condiments mimics the way hot curries (in temperature) are served, and adds variety to the overall flavor.
CURRIED GRAPE AND RICE SALAD
1 cup brown rice (see note)
1/4 cup chopped onion
1 1/2 teaspoons curry powder
1 tablespoon vegetable oil
14-ounce can chicken broth
1/4 cup water
Curry dressing (recipe follows)
1 1/2 cups seedless grapes
1 cup diced cooked chicken breast
1/2 cup green or yellow peppers
1/4 cup chopped parsley or cilantro
Condiments: Mango chutney, green onions, shredded coconut, cashew nut halves, as desired
Saute rice, onion and curry powder in oil until onions are tender. Stir in broth and water; bring to boil. Reduce heat and simmer about 45 minutes or until rice is tender and liquid is absorbed. Add 1/4 cup curry dressing and cool mixture. Add grapes, chicken, peppers, parsley and additional curry dressing to taste; mix well. Serve with condiments of choice. Makes 4 servings.
1/3 cup white wine vinegar
2 tablespoons olive oil
1 teaspoon curry powder
1 teaspoon sugar
1 clove minced garlic
1/2 teaspoon salt
1/2 teaspoon grated fresh ginger root
1/4 teaspoon freshly ground pepper
Combine all ingredients and mix well. Makes about 1/2 cup.
Note: Quick-cooking brown rice may be substituted. Add just liquid according to package directions. Saute and add onion and curry powder to rice before adding to liquid.
Nutrition information per serving: 395 cal., 15.2 g pro., 14.8 g fat, 51.4 g carbo., 29 mg chol., 3.4 g fiber 759 mg sodium. Recipe from California Table Grape Commission.