Curried Rice and Barley Salad

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Curried Rice and Barley Salad Ingredients

4 c Chicken Stock or canned	1 c Golden raisins
2 c Medium-grain rice	2 Jars; (6 oz. each) marinated
1 lg Onion; chopped	1 c Mayonnaise
2 md Jalapenos; seeded and finely	1 1/2 tb Mild or hot curry powder;
1 Red bell pepper; seeded and	1 tb Chinese hot chili oil
1 Yellow or green bell pepper;	2 tb Finely chopped fresh ginger
3 tb Mild olive oil	1/2 c Flaked coconut
1 tb Sugar	1 c Roasted salted peanuts;
1 c Small to medium barley;	6 Scallions; green parts

Instructions for Curried Rice and Barley Salad

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. Saut? 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 on Aug 19, 1998, converted by MM_Buster v2.0l.

Main Ingredient: RiceCuisine: Uncategorized

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