Ceylonese Curried Rice Salad
hot and spicy, indian
3 cups steamed long-grain white rice
1 large red onion; diced
4 stalks celery; diced
8 green onions and tops; finely chopped
1/2 cup chopped fresh mint leaves
1/4 cup minced candied orange peel
1/4 cup minced crystallized ginger
1/4 cup slivered blanched almonds
1 tablespoon sesame seed
1/2 teaspoon anise seed
1 teaspoon minced fresh coriander
2 seedless oranges; * see note
1/2 teaspoon crushed dried hot chiles
Orange Ginger Dressing; see recipe
Egg Lace; see recipe
1 head curly endive
trimmed, washed, and drained
2 oranges
peeled and cut into rings
1 papaya
seeded and thinly sliced
1/2 cantaloupe or other small melon
seeded and cut into thin wedges
1 small red onion; for garnish
cut into rings
mint sprigs; for garnish
chapatis or flour tortillas; for accompaniment
In a large bowl mix together rice, diced red onion, celery, green onions, mint, orange peel, ginger, almonds, sesame seed, anise seed, coriander, orange segments, and dried chiles. Chill while you prepare Orange Ginger Dressing and Egg Lace.
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NOTES : Separate seedless oranges into segments and cut into smaller than bite-sized pieces. To assemble, line a serving platter with endive. Pour dressing into rice mixture and gently toss. Pile salad into center of endive-lined platter. Surround with cut fruit, sprinkle Egg Lace over top, and garnish with onion rings and mint sprigs. Serve with chapatis. Yield: 6 as a main dish or 8 as a appetizer. Nutr. Assoc. : 2840 0 0 679 3384 1009 631 2035 1357 0 3352 4315 26642 0 0 0 0 0 0 0 0 245 0 0 0 0 0
Contributor: © 1995 Cole Group, Inc.
Yield: 6 servings
Preparation Time: 0:00