Curried rice and barley salad
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Chicken Stock or canned chicken broth |
| 2 | cups | Medium-grain rice |
| 1 | large | Onion; chopped |
| 2 | mediums | Jalapenos; seeded and finely chopped |
| 1 | Red bell pepper; seeded and coarsely chopped | |
| 1 | Yellow or green bell pepper; seeded and coarsely chopped | |
| 3 | tablespoons | Mild olive oil |
| 1 | tablespoon | 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 |
| 1½ | tablespoon | Mild or hot curry powder; (up to 3) |
| 1 | tablespoon | Chinese hot chili oil |
| 2 | tablespoons | Finely chopped fresh ginger |
| ½ | 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. Sauté 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 <sdkerman@...> on Aug 19, 1998, converted by MM_Buster v2.0l.