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| Indian Rice Salad
1 cup of long grain brown rice
2 1/2 cups of water
1/2 chicken bouillon cube
2 bananas
1 teaspoon of lemon juice
1 1/4 cups of plain yogurt
1 tablespoon of sour cream
1 tablespoon of sesame oil
2 tablespoons of white wine vinegar
1/2 cup of chicken broth, with fat skimmed off
1 fresh pineapple
1/2 pound of cooked chicken, cut into thin strips
1 onion, finely chopped
2 teaspoons if grated fresh ginger or 1/2 teaspoon of ginger powder
1 teaspoon of curry powder
lettuce leaves for garnish |
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Place rice, water and bouillon cube in saucepan, cover and cook over low heat for 35 minutes or until rice is done. Peel the bananas. Slice 1 banana and sprinkle with lemon juice, set aside. Mash the second banana and combine with yogurt, sour cream, oil, vinegar, and chicken broth, stir into smooth sauce.
Cut a few pineapple slices and reserve for garnish. Peel and core remaining pineapple, and cut enough small cubes to fill 3/4 cup. Mix the rice with chicken strips, sliced banana, onion, chili and pineapple cubes. Fold in yogurt sauce and season with ginger and curry powder. Arrange rice salad in center of serving dish. Garnish with lettuce and reserved pineapple slices. Serves 4
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