Curried Rice Salad
|Whole wheat kernel/Berries||1 Cup (16 tbs), cooked|
|Raw brown rice||2 Cup (32 tbs), cooked|
|Dry soybeans||1 Cup (16 tbs), cooked|
|Grated parmesan cheese/Grated cheddar cheese||1 1⁄3 Cup (21.33 tbs)|
|Onions||2 , coarsely chopped|
|Celery stalks||4 , chopped|
|Oil||1⁄4 Cup (4 tbs)|
|Curry powder||1 Tablespoon (Or More)|
|Apple cider vinegar||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Raisins||1 Cup (16 tbs)|
Please keep the soybeans, wheat, and rice separated for cooking. Wheat and soybeans take a bit longer than rice to get tender, so you might cook them first in the pressure cooker. Put the wheat in small containers with water, and put the soybeans in the water that surrounds the containers. You could then cook the rice by the regular method, or if you have time, do it in the pressure cooker when the wheat and beans are done.
When the wheat is done, stir into it 1/2 teaspoon of the-salt and 2/3 cup of the grated cheese. Stir until the cheese melts, then chill until very cold. I speeded up the process by chilling the mixture in the freezer.
After the soybeans have been cooked, drain and chill them also.
Stir the remaining 2/3 cup of grated cheese into the hot cooked rice with 1 1/2 teaspoons of salt. Chill the rice as you did the wheat.
Prepare the dressing: In a small saucepan heat the oil, stir in the curry powder and sizzle it for about 1 minute; stir in the vinegar, lemon juice, honey, and raisins. Simmer until the raisins puff up-about 7 minutes.
Chop the vegetables, and if the grains and soy beans are chilled, the salad is ready to assemble. Toss each grain gently to separate the kernels (now coated with cheese). In a big bowl toss together the grains, soybeans, and chopped vegetables. Pour the dressing over all and toss again. Chill again until you're ready to serve on a bed of fresh greens.