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Curried Brown Rice Salad

Use either traditional brown rice or for a nice change, try Basmati brown rice for a rich, nutty flavor in a most aromatic rice. Serves 6

Ingredients:

1 Cup organic apple juice
1 Cup tap water
Salt and pepper to taste
1/2 Teaspoon turmeric
1 Tablespoon curry powder
1/4 Teaspoon cinnamon
1 Cup organic brown rice
2 Cups corn kernels, cut from about 2 ears of corn

Dressing:

2 Cloves garlic
1″ Piece peeled fresh ginger, coarsely chopped
1/4 Cup freshly squeezed orange juice, from about 1/2 orange
3 Tablespoons peanut oil or pumpkin seed oil
1 Teaspoon curry powder
A Pinch of cayenne
salt and pepper to taste
1/4 Cup organic raisins
1 Small red onion, cut into thin rings, separated
2 Small organic bell peppers,
1 each red and yellow, or other, seeded and diced

Methods:

Measure the apple juice, water, salt and pepper, turmeric, one tablespoon curry powder, the cinnamon, and brown rice into a medium sized pot. Cover and bring to a boil over high heat. As soon as it reaches a boil, reduce the heat to low-medium and simmer for about 18 minutes, until the liquid is nearly absorbed, then stir in the corn kernels. Cover and continue cooking for about 3 minutes, until the rice and the corn are tender.

Remove from the heat and turn into a large bowl. Using two wooden spoons, toss to cool down a bit. Set aside to cool for about 15 minutes, occasionally tossing to facilitate cooling. Meanwhile, prepare the dressing. Measure the garlic, ginger, and the orange juice into the bowl of a food processor fitted with a metal blade. Cover and process for about 20 seconds until smooth and creamy looking. With the motor running, add the oil, curry powder, cayenne, salt and pepper to taste. Set aside.

Add the raisins, onion, and bell peppers to the cooled rice and corn. Using two wooden spoons, toss to combine. Add the dressing and toss well to coat the salad. Taste for seasonings. Serve at room temperature or refrigerate for up to two days. Toss again just before serving.

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