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
some  {salt} to taste
1/2 cup coarsely chopped walnuts
1 tablespoon ghee (clarified butter)
1 tablespoon curry powder
some  {paprika} to taste
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.

Ease of Preparation: Easy

Preparation Time: 5 min
refrigerate for at least 1 hr

Cook Time: 10 min

Servings: 6

Recipe By: John Peterson

From:  Farmer John's Cookbook - The Real Dirt on Vegetables
Used with permission of Gibbs Smith Publishers; 1st edition