Dinner for Six

Like many other churches, All Saints Episcopal Church began organizing "Dinners for Eight" starting this fall. Our group dwindled to three couples, instead of four. Tonight is the dinner at our house.

CB is going to grill steelhead trout on the grill. I made a curried rice salad this morning. Others will bring a salad, a vegetable and dessert. It will be fun.

I thought I would share the recipe for the salad, because it is a favorite of my family:

Curried Rice Salad with
Apples and Chick-Peas

1 1/2 cups brown basmati rice
5 scallions, sliced
1 medium apple, seeded and chopped
1/2 cup raisins
3/4 cup chopped red bell pepper (I use yellow)
1 cup cooked chick-peas
1/4 cup minced fresh cilantro
1 tsp. ground turmeric
1 tsp. curry powder
1/2 tsp. salt
2 Tbsp. mayonnaise
2 tsp. Worcestershire sauce (or vegetarian variety)
1/4 cup fresh lemon juice
1/4 cup olive oil

Bring the rice and 3 cups of water to a boil in a saucepan. Reduce the heat and simmer, partially covered, until the water is absorbed and the rice is tender, 40-45 minutes. Fluff the rice with a fork, and set it aside.

Combine the cooled rice in a large bowl with the scallions, apple, raisins, pepper, chick-peas, and cilantro.

Whisk together the turmeric, curry powder, salt, mayonnaise, Worcestershire, lemon juice, and olive oil.

Stir the dressing into the salad and serve at room temperature.
(However, we like it chilled.)

Callan, Ginny. Beyond the Moon Cookbook. NY: HarperCollins, 1996. 109.