We came across this recipe years ago in the newspaper… if you remember what that is. It wasn’t originally a vegan recipe but was easy to adapt. Every year we look forward to summer and peach season so that we can make this curried peach and rice salad. It is quite different than your usual BBQ fare so if you’re looking to mix it up, give this one a try. You won’t be disappointed!
Curried Peach and Rice Salad
Course: SidesCuisine: Vegan6
servings30
minutes20
minutes1
hourIngredients
2 1/2 cups of vegetable stock
1 1/4 cups of brown rice
1 Tsp of curry powder
1/2 of a red bell pepper, finely diced
2 or 3 green onions, chopped
2 cups of fresh peaches, finely diced
2 Tbsp apple cider vinegar
2 Tbsp fresh lime juice
2 Tbsp vegetable or olive oil
1 Tsp Dijon mustard
1/2 Tsp ground cumin
1/2 Tsp ginger, minced. It’s OK to use ginger powder if that’s what you have.
Directions
- In a medium sized pot or pan bring the stock, rice and curry powder to a boil, reduce the heat and let simmer until done, about 20 minutes. Set aside when the rice is tender.
- Prepare the red pepper, green onion and peaches and add them to a serving bowl.
- In a small bowl whisk together the vinegar, lime juice, oil, Dijon, cumin and ginger.
- Cool the rice for 10 minutes or so once it is ready.
- Finally add the rice to the serving bowl with the peach mixture. Pour the dressing over the salad and toss well.