Recipes

Rinse the rice thoroughly, then put in a saucepan with 3 cups of water and ½ tsp salt. Bring to a boil, lower heat, cover and gently boil for about 40-50 minutes until most of the water is absorbed and the rice kernels are popping open a bit. Taste the rice, it should be firm yet chewy. Drain any excess water and allow rice to cool. Chop the scallions. Chop the apple into small, bite-sized chunks. Add to the cooled rice along with the peanuts. In a small bowl, combine the zest and juice of the lemon, curry powder, salt and pepper. Whisk in the olive oil. Pour dressing over salad and toss to coat. Taste for salt and lemon, adding more if needed.