Curried rice and barley salad

12 Servings

Ingredients

Quantity Ingredient
4 cups Chicken Stock or canned chicken broth
2 cups Medium-grain rice
1 large Onion; chopped
2 mediums Jalapenos; seeded and finely chopped
1 Red bell pepper; seeded and coarsely chopped
1 Yellow or green bell pepper; seeded and coarsely chopped
3 tablespoons Mild olive oil
1 tablespoon Sugar
1 cup Small to medium barley; cooked according to package directions
1 cup Golden raisins
2 Jars; (6 oz. each) marinated artichoke hearts
1 cup Mayonnaise
1½ tablespoon Mild or hot curry powder; (up to 3)
1 tablespoon Chinese hot chili oil
2 tablespoons Finely chopped fresh ginger
½ cup Flaked coconut
1 cup Roasted salted peanuts; chopped
6 Scallions; green parts included, sliced into thin rings

Directions

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. Sauté 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 <sdkerman@...> on Aug 19, 1998, converted by MM_Buster v2.0l.

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