Path: swen.emba.uvm.edu!banzai!newsfeed.internetmci.com!imci4!newsfeed.internetmci.com!uwm.edu!spool.mu.edu!newshub.tc.umn.edu!newsstand.tc.umn.edu!not-for-mail From: rbull@facstaff.wisc.edu Newsgroups: rec.food.recipes Subject: Curried Rice and Bean Salad Followup-To: poster Date: 15 Jul 1996 06:29:20 -0500 Organization: University of Minnesota Lines: 44 Sender: fineb001@maroon.tc.umn.edu Approved: fineb001@maroon.tc.umn.edu Message-ID: Reply-To: rbull@facstaff.wisc.edu NNTP-Posting-Host: maroon.tc.umn.edu Curried Rice and Bean Salad serves 8 1 t chile oil 1 T vegetable oil 1 c. chopped onions 3 cloves garlic, minced 1 t fresh ginger, minced 2 1/2 t curry powder 1 c chopped scallions 1 c currants or raisins 2 or 3 green peppers, cut in strips 1 1/2 c celery, cut on the diagonal 1 c salted peanuts 1 c coconut (toast on baking sheet in 400-degree oven till golden) 2 green apples. unpeeled, cut in chunks 1 c blanched green beans, sugar snaps, or peapods (I've used frozen beans) 2-3 c cooked garbanzo beans 4 c cooked rice Curry Vinaigrette Heat oils in a skillet and saute onion, garlic, and ginger with the curry powder until limp. Plane in a large bowl and add remaining ingredients. Toss with some of the curry vinaigrette and taste to adjust. Add more if too dry. Chill before serving. Curry Vinaigrette: 4 T vinegar 2 t Dijon mustard 2 t curry powder (or to taste) salt and pepper 3/4 c oil combine all ingredients in a jar and shake. ~~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.