December 27, 2010

Indian Spinach Rice Salad

This is one of my favorite salads I make almost every week. It has some curry powder and pepper in it, but it's not too spicy at all. And I'm not a big fan of spicy foods. This has just the right amount of spice in it. Plus it's a really healthy meal. It has your whole grains, fruits, and vegetables in one bowl! So dig in!

  • 2 cups rice, cooked (I always use long grain brown rice)
  • 1 cup baby spinach
  • 1 apple, thinly sliced
  • 1/3 cup raisins
  • 1 small bunch green onions, thinly chopped
  • 1/4 cup olive oil
  • 1/6 cup lemon juice
  • 1 tbsp agave nectar
  • 1 tbsp curry powder
  • 1/4 tsp cumin
  • 1/4 tbsp salt, pepper, and garlic powder.

For the rice, follow the cooking directions on the package. The cooking ratio is usually 1 cup rice to 2 cups of water or broth. I always cook with brown rice, which in my experience needs more cooking water. So I usually follow 1 cup rice to 2 1/2 cups of water. So while the rice is cooking, whisk together the olive oil, lemon juice and agave nectar in a large bowl. Add the curry powder, cumin, salt, pepper, and garlic powder.

Once the rice is done cooking, I let it cool for about 20 minutes so when I add the spinach, it doesn't wilt. Add the cooled rice to the dressing you've whisked together. Then fold in the apples, baby spinach, and green onions. I usually refrigerate it over night so the flavors have time to soak into the rice, but it's usually ready to eat after it's refrigerated for a couple of hours.