This Rice Salad with Cauliflower, Cashews, and Mango is a delightful and flavorful dish that combines the nutty goodness of basmati rice with the vibrant sweetness of mango and the earthy taste of cauliflower. The addition of curry powder adds a touch of spice and warmth, while the currants bring a subtle sweetness to balance the flavors. Topped with roasted cashews and fresh chives, this salad becomes a delightful medley of textures and tastes that is both satisfying and refreshing. This recipe is versatile and can be served as a delicious side dish or a light, wholesome meal on its own. It’s perfect for picnics, potlucks, or any occasion where you want to impress with a unique and tasty salad.
SERVES 4 TO 6
INGRFEDIENTS:
- 1½ cups basmati rice
- Salt and pepper
- 2 tablespoons vegetable oil
- ½ small head cauliflower, cut into small florets (about 2 cups)
- 1 tablespoon curry powder
- ¼ cup currants
- ½ cup roasted cashews, chopped
- 1 mango, peeled and diced fine
INSTRUCTIONS:
- Cook the Basmati Rice: In a Dutch oven, bring 4 quarts of water to a boil. While the water is heating, toast the basmati rice in a 12-inch skillet over medium heat until it becomes faintly fragrant, and some grains turn opaque. Stir 1½ teaspoons of salt and the toasted rice into the boiling water. Cook the rice, stirring occasionally, until it is tender but still toothsome, around 15 minutes. Drain the rice and spread it onto a rimmed baking sheet. Allow the rice to cool completely for about 15 minutes, and then transfer it to a large bowl.
- Sauté Cauliflower with Curry: In the same 12-inch skillet, heat the vegetable oil over high heat until it shimmers. Add the cauliflower, curry powder, and ½ teaspoon of salt. Stir constantly until the curry powder adheres to the cauliflower and becomes fragrant (about 1 minute). Stir in the currants and ¼ cup of water. Reduce the heat to medium-high and cook until the water evaporates, and the cauliflower becomes tender (around 3 minutes). Transfer the cooked cauliflower mixture to the bowl with the rice.
- Add Cashews, Mango, and Chives: To the rice and cauliflower mixture, add the chopped roasted cashews, diced mango, minced fresh chives, ½ teaspoon of salt, and ¼ teaspoon of pepper. Toss all the ingredients together to combine them well. Let the salad sit for about 20 minutes before serving to allow the flavors to meld together.
TIPS:
- Cook Rice Perfectly: Pay close attention to the cooking time of the basmati rice to ensure it’s tender but not overcooked. Overcooking can lead to rice grains losing their integrity and becoming mushy, affecting the overall texture of the salad.
- Toast the Rice: Toasting the rice before cooking adds a nutty flavor and enhances the aroma of the dish. Be careful not to let it brown too much or burn.
- Curry Powder Choices: You can use your favorite curry powder, whether it’s mild or hot, to suit your taste preferences. Adjust the amount according to your desired level of spiciness.
- Mango Selection: Choose ripe and sweet mangoes for the salad to bring out the best flavors. The mango should be diced fine to evenly distribute its sweetness throughout the dish.
- Let It Rest: Allowing the salad to sit for about 20 minutes before serving helps the flavors to meld together, creating a harmonious and well-balanced taste.
