Indian Baked Rice

Recipe from Gourmet Magazine and Tested in Alice's Kitchen.
Serves 8-10

This is a delicious side dish I served my parents and my Uncle Ben when they came over to celebrate my mother's birthday. My Uncle Ben had two big helpings of this rice and took some home with him for a snack later. I can safely say that Uncle Ben loved this rice! ;-)
I served this dish with Sirloin Kebabs with Southeast-Asian-Style Spice Paste (recipe on this blog.) Of course, this rice would taste great as a side to any main dish. Garam Masala is a fragrant spice mixture. (There's more information about it at the end of this recipe.) Instead of making my own, I saved time by purchasing what I needed in the bulk spice section at Lost River Market & Deli. (Stop by, open the jar and take a whiff. It smells heavenly!)

basmati rice (19 oz)
5 tablespoons vegetable oil
1/4 cup slivered almonds
1 large onion, halved lengthwise and thinly sliced crosswise
1 large garlic clove, minced
1 small fresh jalapeño chile, seeded and thinly sliced crosswise (Use rubber gloves when handling hot peppers and don't touch your eyes!)
1 teaspoon garam masala (available in the bulk spice section at Lost River Mkt. & Deli)
1 teaspoon finely grated peeled fresh ginger (I used the minced ginger in a jar found in the refrigerated case in the produce department.)
1/2 teaspoon salt
4 cups chicken or vegetable broth, heated

Wash rice in 6 or 7 changes of cold water in a large bowl until water is almost clear. Drain in a large sieve 10 minutes.

Preheat oven to 325°F.

Heat oil in a 4- to 5-quart heavy ovenproof pot over moderate heat until hot but not smoking, then cook almonds, stirring frequently, until golden, 3 to 4 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion to pot and cook over moderately high heat, stirring frequently, until pale golden, 6 to 8 minutes. Add garlic, jalapeño, garam masala, ginger, and salt and cook, stirring frequently, 1 minute. Add rice and cook over moderately low heat, stirring frequently, 5 minutes. Add broth and simmer briskly, uncovered, until top of rice appears dry, about 7 minutes.
Cover pot and bake rice in middle of oven until tender and liquid is absorbed, about 18 minutes. Remove from oven and let stand, covered, 15 minutes. Serve sprinkled with almonds.

garam masala [gah-RAHM mah-SAH-lah]
Garam is the Indian word for "warm" or "hot," and this blend of dry-roasted, ground spices from the colder climes of northern India adds a sense of "warmth" to both palate and spirit. There are as many variations of garam masala (which may contain up to 12 spices) as there are Indian cooks. It can include black pepper, cinnamon, cloves, coriander, cumin, cardamom, dried chiles, fennel, mace, nutmeg, and other spices. It's also easily prepared at home, but should be made in small batches to retain its freshness. As with all spices, it should be stored in a cool, dry place for no more than 6 months. Garam masala is usually either added to a dish toward the end of cooking or sprinkled over the surface just before serving.

Sirloin Kebabs with Southeast-Asian-Style Spice Paste

Recipe from Gourmet Magazine June 2007 and Tested in Alice's Kitchen (Martha's Daughter)
Serves 4

It was my mother's birthday (Martha) yesterday and each year we celebrate it by having my parents and my uncle Ben over for a nice dinner. It has been tradition to mark the event by posing for a photo while standing in front of our star magnolia tree which has never failed to bloom in past years in time for Mother's special day. This year, probably because of the strange weather we've been having lately, the tree wasn't blooming yet, but the dinner was a big success. I made the spice paste and cut up the lovely sirloin the day before. I bought the Fisher Farms sirloin tip at Lost River Market & Deli. The lemongrass is grown at Brambleberry Farm right here in Paoli and is available at the store as well. I'll put a note regarding lemongrass at the end of the recipe. I'm certain the spice paste can be used with pork, lamb and chicken as well as beef. I was a bit concerned about using jalepenos with seeds, but nobody fell out of their chairs or had smoke coming from their ears from the heat. It was pretty mild. If you like food a bit hotter, you can always use more peppers. Be sure to wear rubber gloves when handling hot peppers and don't rub your eyes! I served this with Indian Baked Rice (recipe on this blog.)

1 large fresh lemongrass stalk, tough outer leaves discarded
1 tablespoon coriander seeds
2 tablespoons minced peeled ginger (To save time, I used minced ginger in a jar found in the refrigerated case in the produce department.)
2 tablespoons minced garlic
1 large shallot, minced
2 fresh jalapeño chiles, minced (3 tablespoons), including seeds
2 tablespoons Asian sesame oil (not toasted)
2 teaspoons kosher salt
2 teaspoons white pepper
3 tablespoons vegetable oil
1 1/2 pounds sirloin tip, trimmed and cut into 1-inch chunks

Special equipment: an electric coffee/spice grinder or a mortar and pestle; 8 (12-inch) wooden skewers, soaked in warm water 30 minutes

Mince enough lemongrass from lower 4 inches of stalk to measure 2 tablespoons. Coarsely grind coriander seeds in grinder or with mortar and pestle, then stir together with lemongrass and remaining ingredients except sirloin in a bowl.
Prepare grill for direct-heat cooking with medium-hot charcoal. Toss sirloin with 1/3 cup spice paste in a large bowl and thread chunks 1/4 inch apart onto skewers. Oil grill rack, then grill kebabs, turning occasionally and moving around if flare-ups occur, 5 to 6 minutes for medium-rare.

Cooks' notes:
• Kebabs can be grilled on a gas grill. Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately high and grill kebabs, covered, turning over occasionally, 5 to 6 minutes for medium-rare.
• Sirloin, rubbed with spice paste, can marinate, covered and chilled, up to 1 hour before grilling.
• Spice paste keeps, covered and chilled, up to 1 week.

In a pinch, you could replace the lemongrass with the zest of one large lemon, and sprinkled the grilled meat fresh lime juice (please, not the bottled stuff) just before serving.

lemon grass
One of the most important flavorings in Thai cooking, this herb has long, thin, gray-green leaves and a scallionlike base. Citral, an essential oil also found in lemon peel, gives lemon grass its sour-lemon flavor and fragrance. It's used to make tea and to flavor soups and other dishes. Lemon grass can be frozen for use later. For step by step photos on preparing lemon grass, click on the link below!

http://thaifood.about.com/od/thairecipesstepbystep/ss/lemongrasshowto.htm

Pistachio & Dried Cherry Ice Cream

Recipe from Williams-Sonoma Ice Cream and Tested in Alice's Kitchen
Makes 1 quart

Well, this is what I made during the torrent of rain we got this week. Once the flood waters receded a bit, we took this to our friends' house for dessert. Everybody gave this treat a thumbs up. You'll find dried cherries and pistachios at Lost River Market & Deli. I love making ice cream and so I use my ice cream maker often, summer or winter! It's a great to make ahead a special homemade dessert for a party. When the summer fruit arrives, I'll put some wonderful fruit sorbet and ice cream recipes on the blog!

Ingredients:

1 1/2 cups whole milk

1 1/2 cups heavy cream (divided)

1 cup (divided) coarsely chopped unsalted pistachios (If the pistachios are salted, be sure to rinse them with water and drain.)

1 cup (divided) coarsely chopped dried cherries (I plumped the cherries by soaking them in very hot water and then draining them.)

4 large egg yolks

1/2 cup sugar

1/2 teaspoon vanilla

Procedure:

In a 2 quart saucepan, combine the milk, 1 cup of the cream, 1/2 cup of the pistachios and 1/2 cup of the cherries. Cook over medium heat until bubbles from around the edges of the pan, about 5 minutes. Remove from the heat and set aside to steep for 20 minutes.

Strain the milk mixture through a sieve into a bowl, pressing on the solids with the back of a spoon. Discard the pistachios and cherries. Return the milk to the saucepan.

Meanwhile, combine the egg yolks, sugar and the remaining 1/2 cup cream in a bowl. Whisk until smooth. Gradually whish about 1/2 cup of the warm milk mixture into the egg mixture until smooth. Pour the egg mixture into the saucepan. Cook over medium heat, stirring constantly with a spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4-6 minutes. Do not let the custard boil. Strain through a sieve into a bowl. Add the vanilla and stir to combine.

Place the bowl in a larger bowl partially filled with ice cubes and water. Stir occasionally until cool. Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming. Chill at least 3 hours or up to 24 hours. In a small bowl, toss the remaining pistachios and cherries together.

Pour the chilled custard into an ice cream maker and freeze according to the manufacturer's instructions. When nearly frozen and the consistency of thick whipped cream, add the remaining pistachios and cherries. Churn or stir just until mixed. Transfer the ice cream to a freezer safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

Bulk Cooking Directions Website

This isn't a recipe. Consider this a news flash. :-)

While surfing the web, I found another food co-op grocery store located in Texas. It has a webpage devoted to basic bulk recipes. Many people shopping at Lost River Market & Deli have asked how to prepare the many items we carry in our bulk section. I thought I'd provide a link to this website for your reference.

http://wheatsville.coop/cooking_charts/bulkdirectionsindex.html

Creamy Pasta with Asparagus

Recipe from Everyday Foods, but adapted and tested in Alice's Kitchen
Serves 4

My hubby and I spent this lovely spring day working out in the garden near our asparagus patch. We came in pretty hungry, so I whipped up an Alice's A+ Salad, Blackened Tilapia (recipes on this blog) and this pasta side dish. Since I didn't have frozen peas or arugula, I had to be flexible and adapt the recipe a bit. In place of the peas, I used asparagus. I blanched the asparagus and then added it to the dish along with the spinach which I used instead of arugula. After making the dish, I thought that sugar snap peas would also make a tasty substitution. I only had 1/2 cup of heavy cream left in the fridge, so I made up the difference with half & half. (Before using arugula, be sure to wash it well in several changes of cold water to remove all the grit, then pat dry with paper towels. ) Jim really, really liked the crunch of the pine nuts. You can find them in the bulk section at Lost River Market & Deli.

Coarse salt and ground pepper
12 ounces farfalle pasta or other short pasta shapes such as fusilli, orecchiette, or penne
1 package (10 ounces) frozen green peas or 1 bunch asparagus (cut into 2 inch pieces) or sugar snap peas
3/4 cup heavy cream or 1/2 cup heavy cream & 1/4 cup half & half
1/3 cup canned reduced-sodium chicken broth
1/2 cup grated Parmesan cheese
2 tablespoons pine nuts
1 bunch (5 ounces) arugula, tough stems removed, chopped or large handful of fresh baby spinach

Toast pine nuts in a skillet over medium heat, shaking frequently, until golden, 1 to 2 minutes. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; add peas 1 minute before end of cooking. Drain; return pasta and peas to pot. (If using asparagus or sugar snap peas, blanch in boiling water until bright green and crisp tender. Drain and then add to the pasta along with the cream mixture.)
Meanwhile, in a large skillet, combine cream and chicken broth; simmer until thickened slightly, 7 minutes. Stir in Parmesan until melted.
Add sauce to pasta and peas or asparagus or sugar snap peas; toss to combine. Season with salt. Add arugula or spinach. Season with pepper. Toss to combine, and serve immediately.

Orange and Avocado Salad

Recipe from Everyday Food  

Husband-Tested in Alice's Kitchen

Serves 4

This salad is not only pretty, but also very cool and refreshing. Citrus combines so perfectly with the buttery taste of avocado. You can also add a shallot, thinly sliced, for a little bite. Section the oranges and make the vinaigrette in advance, then as your guests arrive, toss it all together.

3 navel oranges

2 tablespoons white-wine vinegar

2 tablespoons olive oil

Coarse salt and freshly ground pepper

1 large head of red leaf lettuce, torn

1 avocado, thinly sliced

6 to 8 radishes, cut into wedges

1 shallot, sliced (optional)

Cut off ends of oranges; using a paring knife, remove peel, pith, and outer membranes, following the curve of the fruit. Working over a bowl to catch the juices, cut between sections to remove whole segments; add segments to a large bowl. Squeeze juice from membranes into a bowl; measure out 3 tablespoons juice; reserve remaining juice for another use.

In a small bowl, whisk together reserved orange juice, vinegar, and olive oil; season with salt and pepper. To bowl with oranges, add lettuce, avocado, radishes and shallots, if using. Toss with dressing, and serve immediately.

Sausage & Pepper Pizza

Recipe from Alice's Kitchen
Makes 2 large pizzas.

Our friends, Debbie and Bob, came over for a casual dinner last night. We were all in the mood for pizza. I saw pizza sausage in the local meat case and fresh mozzarella cheese in the cheese case at Lost River Market & Deli and bought them just in case of an emergency pizza craving. Bob and Debbie completed the party by bringing over some of the regional beers the store carries for us to try.

Whole Wheat Pizza Dough:
1 cup warm water (100-110ºF)
1 Tablespoon sugar
1 envelope dry yeast
2 Tablespoons olive oil
1 1/2 cups all-purpose flour
1 cup whole wheat flour
½ teaspoons salt

Combine water and sugar in food processor. Sprinkle yeast over; let stand until foamy, about 10 minutes. Add oil, then flour and salt. Process just until dough comes together. Knead on floured surface about 5 minutes. Add flour if needed. Lightly oil a large bowl. Add the dough; turn to coat with the oil. Cover bowl with plastic wrap, then a towel. Let the dough rise in warm place until doubled, about an hour. Punch down dough. Knead in the bowl about 2 minutes. Divide dough into 4 equal pieces. Roll and stretch out dough (dough will be very elastic) on a floured surface to a 9” shape. (*Dough can be made ahead frozen. Just spray PAM inside a large Ziplock bag. Place the dough inside the bag and seal shut. Thaw in the refrigerator. It will rise in the fridge.) When in a pinch for time, you can use store-bought refrigerated pizza dough.

Note: In summer, I make pizza on the grill (I'll be sure to put that recipe on the blog as the weather gets warmer.) During the winter months, I use a pizza stone in the oven. A pizza stone wicks moisture from the dough so that it turns out crispy. It works the same way with bread. Preheat the oven with the pizza stone inside. (If you don't have a pizza stone, just use a cookie sheet.) I sprinkle cornmeal on a wooden paddle and place the rolled out dough on it. Put on your favorite toppings. While the oven door is open, place the paddle close to the stone and using a jerking motion, slide the pizza right on to the stone. The cornmeal should help the pizza slide on to the stone.

Toppings:
Brush a little extra virgin olive oil onto the dough. Spoon a bit of pizza sauce (I used only 1/2 can Muir Glen Organic Pizza Sauce for two pizzas.) on to the dough and spread it thinly out with the back of a spoon. Sprinkle with freshly grated parmesan cheese. Distribute cooked pizza sausage* over the pizza. Sprinkle the pizza with thinly sliced onions, red bell peppers and mushrooms. Top with thin slices, small cubes or shredded fresh mozzarella cheese.

Baking Directions:
Preheat the oven (and pizza stone, if using) to 450 F degrees. Bake pizza for approximately 10-15 minutes or until cheese is melted and crust is browned and crisp.

*The day before the pizza party, I used an electric skillet set at 300 degrees to brown the sausage. There were several large sausage links in casings in the package. The casings can be left on or can be removed. I sliced the links lenghwise and then cut them up into small 1 inch pieces. I browned them and drained them on paper towels. I froze some for another time and put the rest in the fridge until our guests arrived. I also made the dough the day before and cut up the cheese and veggies in advance as well.

Veggie Burgers with Tahini Mayonnaise

Recipe from Everyday Food and Tested in Alice's Kitchen
Serves 4.

I made these for Jim while he was out on this lovely day trimming our apple trees and blueberry bushes. He came in hungry. He had one of these burgers without the bread. He thought it was very filling. He liked the heat of the cayenne pepper. These burgers are full of fiber and protein. If you're trying to cut out fat, just serve these with some yummy salsa instead of the tahini mayo. You can find bulgur in the bulk section of Lost River Market & Deli. Tahini is sesame paste and is usually used to make hummus. It can be found in a jar near the peanut butter. Once opened, store this in the fridge.

Veggie Burgers
1/2 cup medium-grind bulgur
Coarse salt and ground pepper
1 can (14 1/2 ounces) pinto beans, rinsed and drained
1/4 cup plain dried breadcrumbs
4 scallions, thinly sliced
1 large egg
1 large carrot, coarsely grated
1/4 teaspoon cayenne pepper
2 tablespoons tahini (sesame-seed paste)
3 tablespoons vegetable oil
4 whole-wheat English muffins, toasted (You can find these in the frozen food case.)
Lettuce
Tahini Mayonnaise*
1/2 cup light mayonnaise
1 to 2 tablespoons fresh lemon juice
1 tablespoon tahini (sesame-seed paste)
Coarse salt and ground pepper

In a medium bowl, mix bulgur with 1/4 teaspoon coarse salt and 1 cup boiling water. Cover bowl, and let sit until bulgur is tender (but still slightly chewy), about 30 minutes. Drain in a fine-mesh sieve, pressing to remove liquid.
Place beans in a medium bowl; mash with a potato masher or a fork until a coarse paste forms. Add breadcrumbs, scallions, egg, carrot, cayenne, tahini, and bulgur. Season with salt and pepper, and mix to combine. Form mixture into 4 patties, each about 1 inch thick.
In a large skillet, heat oil over medium-low. Cook patties until browned and firm, 5 to 8 minutes per side. Serve on English muffins with tahini mayonnaise and lettuce.

Bulgur Pilaf with Cranberries and Almonds

Recipe from Everyday Food Magazine and Tested in Alice's Kitchen.

This is an easy side dish with comfort food flavor. Bulgur and cranberries can be found in the bulk section at Lost River Market & Deli.

1/3 cup sliced almonds, toasted*
2 Tableespoons butter
1 small onion, chopped
1 cup medium-grain bulgur
1 can (14.5 ounces) reduced-sodium chicken broth or vegetable broth
Coarse salt and ground pepper
1/4 cup dried cranberries

In a small skillet over medium heat, cook almonds, tossing occasionally, until golden, 4 to 5 minutes. Remove from skillet, and let cool. (Or use oven method; see note, below.) Set aside.
In a medium saucepan, melt butter over medium heat. Add onion and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add bulgur; stir to coat.
Add broth; season with salt and pepper. Bring to a boil; reduce heat to low. Cover saucepan, and simmer until liquid has evaporated and bulgur is tender, about 15 minutes. Remove from heat; sprinkle bulgur with cranberries. Cover, and set aside to steam, about 5 minutes.
Add toasted almonds to bulgur; fluff with a fork. Serve.

To oven-toast almonds, preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet. Toast, tossing occasionally, until golden, 8 to 10 minutes. Remove from baking sheet, and let cool. To toast on the stove, just place the almonds in a dry skillet and heat on medium, stirring occasionally.

Quinoa (keen-wah) Muffins

Recipe from Everyday Food magazine and Tested in Alice’s Kitchen
Makes 12 muffins

This was my first experience using quinoa. (Information about quinoa is found at the end of thsi recipe.) I saw a picture of these muffins in an Everyday Food magazine and thought I'd give it a try. Jim's been snacking on these for the past couple of days, so they've passed the husband test! These were very easy to make and smelled great while baking. I think they'd be a perfect addition to your lunchbox. The recipe makes just a tad more quinoa than you'll need to make the muffins. The quinoa cooks while you measure the rest of the ingredients. My plan is to try another recipe using quinoa (a salad) and then make extra quinoa when I prep the salad to use for another batch of muffins and use some of the muffin variations listed at the end of this recipe. You'll find quinoa (red and white varieties) in boxes in aisle 3 and in the bulk section at Lost River Market & Deli.

· 1 cup quinoa, rinsed
· 1/4 cup vegetable oil, such as safflower, plus more for pan
· 2 cups all-purpose flour, plus more for pan
· 3/4 cup packed dark-brown sugar
· 1 1/2 teaspoons baking powder
· 1 teaspoon salt
· 1/2 cup raisins
· 3/4 cup whole milk
· 1 large egg
· 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.

Variations: Add walnuts or almonds. Use dried cranberries or cherries or apricots. Add chocolate chips. One reviewer on the Martha Stewart website said she substituted whole wheat flour and used plain Kafir.

About Quinoa:
Cultivated in South America for thousands of years, quinoa was a cornerstone of the Inca diet. The grain -- which is actually the fruit of the Chenopodium quinoa plant It has an exceptional nutritional profile, which boasts a protein content as rich as milk and an alphabetic list of vitamins and minerals (including B vitamins, and vitamin E, calcium, iron, phosphorus, and potassium). Its gentle nutty flavor and speedy preparation time (it cooks more quickly than rice and is just as easy to make) only heighten its appeal.
The grain is most commonly available in red or white -- each of which grows on a different variety of the plant -- and should be stored in the refrigerator. Red is less prevalent, so if you can't find it use white instead. Either can be served hot or cold and will add a lovely texture to baked goods -- not to mention, of course, a whole roster of nutrients.

Salmon with Braised Napa Cabbage

Recipe from Everyday Food Magazine and Tested in Alice’s Kitchen
Serves 4

When I think of cabbage and bacon, pork usually comes to mind, but this recipe uses healthy salmon. You’ll find ocean caught salmon in the freezer section at Lost River Market & Deli. Napa cabbage, also called Chinese cabbage, is a mild tasting cabbage. It tastes great in stir-fries and soups or raw in slaws and salads. This dish passed the husband taste test and it took no time to make. I used the local bacon from Lost River Market & Deli and froze the unused portion for another time.

Ingredients:
4 slices bacon, cut into 1 inch pieces
1 ½ pounds salmon fillet, cut into 4 pieces
Kosher salt & freshly ground pepper
1 medium Napa cabbage, halved, cored and thinly sliced crosswise
3 Tablespoons white wine vinegar

Directions:
1. In a large, deep skillet with a lid, cook bacon over medium heat until crisp, turning occasionally, about 5-8 minutes. With a slotted spoon, transfer to a paper towel; set aside. Pour off all but 2 Tablespoons fat from the skillet.
2. Raise heat to medium high. Season salmon with salt and pepper. Cook in skillet until browned, 1-2 minutes per side (salmon will finish cooking in step 4.) Remove salmon and set aside.
3. Add as much cabbage to the skillet as will fit: add vinegar. Cover skillet, and cook over medium high, tossing occasionally. (Be sure to check to make sure it doesn’t burn. Add a bit of water, if necessary.) Add the remaining cabbage as there is room, until tender, about 10 minutes. Season with salt and pepper.
4. Stir in bacon and place salmon on top. Cover skillet; cook until salmon is opaque throughout, about 3-5 minutes. Transfer cabbage and bacon onto four plates, placing salmon on top.

Nutritional Information:
per serving: 434 calories; 13.4 grams fat (2.5 grams saturated fat); 39.8 grams protein; 8.3 grams carbs.; 3.7 grams fiber

Curried Rice Salad

Recipe from The Ultimate Rice Cooker Cookbook and Tested in Alice’s Kitchen
Serves 8

This is a beautiful salad to take on a picnic or to a party. The rice and the dressing can be made in advance. My husband gives this salad an enthusiastic thumbs-up. He particularly likes the dressing, which is a bit on the sweet side. When I made this for the first time, I discovered it makes more dressing than is needed for the salad. You can save the extra dressing for another salad or put it in a pretty jar and give it as a hostess gift along with the recipe. When I retired, I gave myself a rice cooker for a present. I use it all of the time, but you don’t need a rice cooker to make this dish. Just follow the directions on the package of rice. The original recipe says you can use brown basmati rice in place of the white basmati. All of the ingredients for this delicious dish can be found at Lost River Market & Deli.

Rice
2 cups basmati rice
2 ½ cups water
½ teaspoon salt

Dressing
2 ½ teaspoons curry powder
1 Tablespoon raspberry vinegar, heated a bit in the microwave
2/3 cup mayonnaise
½ cup plain yogurt
1/3 cup sour cream
¼ cup chutney of your choice
1 Tablespoon fresh lemon juice
2 Tablespoons honey

Salad
4 scallions (green onions), chopped
2 stalks celery, chopped
1 large tart apple, peeled, cored and chopped
1 cup chopped dried apricots
1 (12 oz.) package frozen baby peas, thawed
1 cup chopped pecans or pistachios, toasted

Prepare the rice:
Wash the rice with cold water a few times until the water becomes clear then drain well. If you do not have a rice cooker, prepare the rice according to package directions. (If using a rice cooker, place the rice, water and salt in the rice cooker bowl. Swirl to combine. Close the cover and set for the regular cycle. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes.) Fluff the rice with a wooden spoon or rice paddle. Uncover and allow the rice to cool to room temperature.

Make the dressing:
Place the curry powder in a food processor. Add the heated vinegar to dissolve the curry powder. Place the remaining dressing ingredients in a food processor and pulse a few times to combine and chop the chutney. Scrape into a bowl, cover and chill.

Assemble the salad:
In a medium-size salad bowl, combine the rice, green onions, celery, apple, apricots, peas and nuts. With a large spatula, combine the salad ingredients with enough of the dressing to lightly coat, reserving any extra dressing in the refrigerator. (You should have plenty of dressing leftover for another use.) Store the salad, covered, in the refrigerator and serve it chilled.