Curried Rice And Barley Salad Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Chicken Stock or canned chicken broth,
2 cup: Medium-grain rice,
1 large: Onion, chopped
2 medium: Jalapenos, seeded and finely chopped
1: Red bell pepper, seeded and coarsely chopped
1: Yellow or green bell pepper, seeded and coarsely chopped
3 tbsp: Mild olive oil,
1 tbsp: Sugar,
1 cup: Small to medium barley, cooked according to package directions
1 cup: Golden raisins,
2: Jars, (6 oz. each) marinated artichoke hearts
1 cup: Mayonnaise,
1 1/2 tbsp: Mild or hot curry powder, (up to 3)
1 tbsp: Chinese hot chili oil,
2 tbsp: Finely chopped fresh ginger,
1/2 cup: Flaked coconut,
1 cup: Roasted salted peanuts, chopped
6: Scallions, green parts included, sliced into thin rings
Directions:
Brought this to our Havurah group and it was really good. Enjoy!
1. Bring the stock to a boil in a large saucepan over high heat. Stir in
the rice and bring back to a boil. Turn the heat to low, cover and simmer
18 minutes. Set aside.
2. Saut
the onion, jalapenos, and peppers in olive oil in a large skillet
over medium heat until just soft. Sprinkle with sugar and stir in well. Set
aside.
3. Stir together the cooked barley, raisins, rice and onion-pepper mixture
in a large mixing bowl. Drain the artichokes and save the liquid. Stir the
drained artichokes into the mixture. In a small mixing bowl, stir together
the artichoke liquid, mayonnaise , curry powder, chili oil, and ginger.
Stir the mayonnaise mixture into rice-barley mixture and refrigerate for
several hours or overnight for flavors to meld. Serve cold. Spoon onto a
large serving platter. Sprinkle with coconut, peanuts and scallions and
serve.
Variation: Cooked boneless chicken can be added.
I used Chicken Flavored Broth Mix (containing no meat), brown Basmati rice,
salted, roasted Cashew nuts, and about 2 T. curry powder and some salt.
Posted to JEWISH-FOOD digest by Kerman on Aug 19,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
1. Bring the stock to a boil in a large saucepan over high heat. Stir in
the rice and bring back to a boil. Turn the heat to low, cover and simmer
18 minutes. Set aside.
2. Saut
the onion, jalapenos, and peppers in olive oil in a large skillet
over medium heat until just soft. Sprinkle with sugar and stir in well. Set
aside.
3. Stir together the cooked barley, raisins, rice and onion-pepper mixture
in a large mixing bowl. Drain the artichokes and save the liquid. Stir the
drained artichokes into the mixture. In a small mixing bowl, stir together
the artichoke liquid, mayonnaise , curry powder, chili oil, and ginger.
Stir the mayonnaise mixture into rice-barley mixture and refrigerate for
several hours or overnight for flavors to meld. Serve cold. Spoon onto a
large serving platter. Sprinkle with coconut, peanuts and scallions and
serve.
Variation: Cooked boneless chicken can be added.
I used Chicken Flavored Broth Mix (containing no meat), brown Basmati rice,
salted, roasted Cashew nuts, and about 2 T. curry powder and some salt.
Posted to JEWISH-FOOD digest by Kerman
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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