Curried Rice and Cucumber Salad
This recipe pairs juicy cucumber slices with rich curry seasoning but forgoes the heat, instead letting the freshness of the cucumber feature prominently.
1 large cucumber
3 cups cooked basmati or jasmine rice
1/3 cup sliced scallions
1/3 cup golden raisins
3 tablespoons freshly squeezed lemon juice
1/2 cup coarsely chopped walnuts
1 tablespoon ghee (clarified butter)
1 tablespoon curry powder
Peel cucumber and half lengthwise. Remove seeds and slice thinly.
Combine the cooked rice, scallions, raisins, and lemon juice in a large bowl and stir. Season with salt to taste.
Toast the walnuts in a dry heavy skillet (preferably cast iron) over high heat until they turn brown in spots and smell fragrant. Transfer nuts to a dish and set aside to cool.
Quickly wipe the surface of the skillet with a clean towel; melt the ghee in the skillet over medium heat and stir in the curry powder; stir for 30 seconds. Add cucumber slices. Cook, stirring constantly, until cucumber is tender, 3-4 minutes. Remove the skillet from the heat.
Add the cucumber to the rice mixture and toss to combine. Refrigerate for at least 1 hour. Toss the toasted walnuts with the salad, then sprinkle a generous amount of paprika over the top. Serve chilled or at room temperature.