Easter Curry Rice Salad
Asparagus and peas always remind me of Spring, even here in Southern California where Spring means, well… nothing.
This salad is always found at my family’s Easter dinner table, and is one of my mom’s recipes. My mom and my Dad were out visiting last week, escaping the snow on the East Coast (and spending time with their favorite daughter) which is probably why this salad was on my mind. They helped me with my baking midterm, (both with studying and with consuming the final product that I brought home), went for lots of walks on the beach, and kept me company in the kitchen while I was cooking dinner.
I love the contrast of the curry rice with the bite of the radishes, sweetness of the green peas, and the nuttiness of the tasted almonds. All the flavors really play nicely together, and although you might not think about serving a curry dish at your Easter table, this is actually a perfect side. Especially since you can make it in advance.
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp ground turmeric
- 1/2 tsp ground cardamom
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt (more to taste)
- 1/2 cup rice vinegar
- 1/4 cup olive oil
- 2 cups uncooked white rice, cooked
- 12 oz asparagus stalks (about 20 or so) cut into 2 inch pieces
- 10 oz fresh peas, or 2 cups frozen peas
- 10 radishes, sliced thin
- 5 green onions, trimmed and chopped
- 1.5 cups toasted almonds
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Start by cooking rice (I use a rice cooker) so that it has time to cool while you make everything else.
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When rice is done cooking put it in a large bowl and set it aside to cool. Meanwhile prepare dressing by combining all the dressing ingredients in a medium bowl or a jar and shaking together.
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To prepare vegetable, heat a large pot of water to a boil, and fill a medium bowl with ice water. Blanch the asparagus by quickly dropping it into the water and then removing it in about 10 seconds (you barely want to cook it and it should definitely still have a crunch, and not be wilted at all) and putting it into the ice bath using a slotted spoon or a spider.
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Add the peas to the boiling water and cook them about 30 seconds to a minute or until they are bright green and don't have any crunch to them but aren't soft and mushy. Add them to the ice bath to stop the cooking. Drain the peas and the asparagus and set aside.
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Combine the dressing with the cooled rice and then add the vegetables, green onions and top with the almonds. Season with salt if necessary. Let sit one hour before serving, and overnight is even better.
If you don't have all the spices you can just use 2 Tbsp of your favorite curry powder, and season with salt to taste.
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[…] & Parmesan which is a great make-ahead salad and every Easter I make this rice salad with a curry vinaigrette, radishes, asparagus and toasted almonds (my mom’s recipe) which is […]