Rice salad with grapes and curry
4 servings
50 minutes
Rice salad with grapes and curry is a vibrant combination of flavors and textures from European cuisine, where experimenting with spices has become an essential part of gastronomy. Basmati infused with curry aroma takes on a warm golden hue and a slight spiciness. The juicy sweetness of grapes balances the spice, while the freshness of mint adds lightness to the dish. Crunchy cashews provide nutty depth and richness. Dressed with lime juice and olive oil, the salad becomes harmonious and refreshing. This versatile dish works well as a light dinner on its own or as an exquisite side to baked fish or meat. It pairs perfectly with white wine and can adorn any festive table.
1
Rinse the rice well and dry it.
- Brown Basmati Rice: 1 glass
2
In a saucepan, heat 1 tablespoon of olive oil over medium heat, add curry and sauté for 30 seconds. Add rice, stir, pour in 2.5 cups of water, and season with salt and pepper.
- Extra virgin olive oil: 2 tablespoons
- Curry: 1 tablespoon
- Brown Basmati Rice: 1 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Bring to a boil, reduce the heat, cover with a lid, and cook until done for about 1 hour. Remove from heat and let sit covered for 10 minutes.
4
Fluff the rice with a fork and transfer it to a bowl. Add lime juice and the remaining olive oil. Season with salt and pepper. Chill for 1 hour.
- Lime juice: 0.3 glass
- Extra virgin olive oil: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
5
Then mix in the halved grapes, mint, and slightly crushed cashews.
- Red seedless grapes: 200 g
- Crushed mint leaves: 35 g
- Roasted cashews: 55 g