Curry Rice Salad

Ingredients

• 1  apples cored peeled chopped (not )
• 4 servings celery chopped
• 4 servings pepper flakes 
• 4 servings cilantro leaves chopped
• 4 servings cumin 
• 4 servings curry powder red yellow (not Thai)
• 4 servings green onions chopped
• 4 servings honey 
• 4 servings olive oil 
• 1 cup raisins - one 
• 4 servings salt 
• 4 servings sesame oil 
• 1 cup short grain brown rice 
• 4 servings snow peas - stringy ends off chopped
• 4 servings bell pepper green red yellow chopped
• 1 large onion yellow chopped

Equipment

• sauce pan
• mixing bowl
• pot
• wooden spoon

Directions

1. Prepare the brown rice. Put rice in a big pot, add 1 3/4 cups of water for every cup of rice, bring to a boil, cover, lower the heat on very low, let simmer for 45 minutes, take off heat and keep covered for at least another 10 minutes.2 Prepare onions and curry oil.In a large saucepan put 1/4 cup of olive oil on medium high heat.
2. Add a couple heaping tablespoons of curry paste (if it is mild) or add a couple of tablespoons of mild curry powder.
3. Add a dash of chili pepper and cumin and a few drops of sesame oil if you have it.
4. Let the curry simmer for a minute.
5. Add the chopped yellow onion and cook until translucent.3
6. Mix rice and onions.In a large mixing bowl, put in the hot rice and then fold in the onions with the curry infused oil in which they were cooked. You'll need to use a strong wooden spoon to mix. Taste test the rice at this point. If it needs more curry flavor, heat some more curry powder, chili, and cumin in olive oil for a few minutes and add to the rice to desired spiciness. 4
7. Add other ingredients to taste - cilantro, raisins, apple, celery, snow peas, bell pepper, green onions.
8. Add a couple tablespoons of honey.
9. Add a dash of salt to taste.5 Chill and serve.