1 1/2 cups raw brown rice, cooked and well chilled (about 4 cups cooked)
1/3 cup raisins
1/2 cup raw cashews, toasted in a 350°F oven for 10-15 minutes (or dry-roasted, unsalted cashews)
1 medium carrot, very thinly sliced
1 small, firm, tart apple, cored and diced
Dressing:
1/2 cup yogurt
1/2 cup mayonnaise
2 teaspoons curry powder
2 cloves garlic minced
1/2 teaspoon minced ginger
Dash cayenne pepper
3 cups fresh spinach leaves
1/3 cup vinaigrette:
- 2 tablespoons red-wine vinegar
- 1 teaspoon Dijon-style mustard
- 2 cloves garlic minced
- 3/4 cup olive oil
- Salt
- Pepper
1/4 cup unsweetened dried coconut, toasted (optional)
In a large serving bowl, toss the cold cooked rice, raisins, cashews, carrot, and apple together, mixing well.
In a medium bowl, mix together thoroughly the yogurt, mayonnaise, curry powder, garlic, ginger, and cayenne pepper. Add to the rice mixture and toss to coat. Taste to correct seasoning; it may need salt. Chill at least 2 hours before serving.
Just before serving, toss the spinach with the vinaigrette to coat lightly. Serve the rice salad on a bed of spinach either on one large platter or on individual serving plates. Garnish with the toasted coconut.
Source: Jeanne Lemlin, Vegetarian Pleasures: A Menu Cookbook, New York: Knopf, 1994.