Curried Coconut Rice Salad Recipe

After staggering through a steamy summer day, the last thing you want to do is stand in front of a hot stove to cook dinner.

That’s why, when a scorcher is expected, I start cooking dinner before breakfast.

There’s something very satisfying about tucking a delicious evening meal into the fridge before your children open their eyes for the day. You’re ready to face anything the weather, your work—and your family—demand when you have a grassfed chicken marinating and some Roasted Red Pepper Hummus chilled and ready to go.

Make a summer supper of salads

One of our family’s favorite summer suppers is a spread of cool, savory salads. I make a variety to please all tastes.

The trick to making a meal of salad is substance: I serve at least one protein-rich bean or egg salad. And I often include a side of cold quinoa—this delicious high-protein whole grain is especially toothsome drizzled with your favorite vinaigrette or mixed with marinated salads.

I round out salad-based dinners with a loaf of crusty bread and perhaps a plate of cheeses.

Curried Coconut Rice Salad, below, makes the perfect anchor for salad dinners. Dotted with raisins, chopped coconut and tiny green scallions and bound with turmeric-infused dressing, this salad is as pleasing to the eye as to the palate.

And unlike a lot of salads, Curried Coconut Rice Salad’s whole grain heft sticks to your ribs so you’re not hungry an hour later.





You’ll notice I’ve included frozen peas in this recipe. Feel free to substitute whatever is juicy, delicious and seasonal at your local farmers’ market. And modify seasoning to taste: While cool in temperature, this recipe’s spices pack fiery heat.

Suggested Curried Coconut Rice Salad add-ins:

• Peeled sliced cucumbers
• Seeded summer tomatoes
• Sliced roasted red peppers
• Chopped apple or pear
• Grapes
• A handful of toasted chopped almonds, peanuts or pecans

Curried Coconut Rice Salad Recipe

1 cup brown basmati Rice
1 cup fresh or frozen peas
1/2 cup unsweetened flaked coconut
1/2 cup dark or golden raisins
1/2 cup scallions, thinly sliced
1/3 cup safflower or other mild, cold-pressed oil
Juice of 1-2 lemons, or 5 tablespoons
1 tablespoon Demerara sugar or honey
1 teaspoon curry powder
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 teaspoon dried mint
2 tablespoons fresh ginger, peeled and finely grated
1/3 cup fresh cilantro, finely chopped (optional)
Salt and pepper to taste

1. In a medium-sized saucepan, pour two cups water and ½ teaspoon salt. Bring to a boil.
2. When water is rolling, add rice. Stir to keep rice from sticking, bring to a boil again, then lower flame to lowest level and cover the pan. Steam rice until done, about 20 minutes.
3. In the meantime, prepare dressing: In a small bowl mix oil, lemon juice, sugar or honey, curry powder, turmeric, cayenne pepper, mint, fresh ginger and cilantro (if desired).
4. When rice is cooked, add peas—no need to cook peas separately, the hot rice will steam them to perfect al dente crispness.
5. Scoop rice into a large bowl and let cool slightly. At this point you may add other vegetables or fruits—if desired. If using nuts, wait to stir them in just before serving.
6. Pour dressing over rice and stir to blend thoroughly. Add salt and pepper to taste. Spoon salad into storage container or serving dish, cover and chill for at least 2 hours before serving.

Serves 6.

For a satisfying multi-salad dinner, consider serving this salad with:
Lemony White Bean and Zucchini Salad
Gingery Curried Chickpea and Roasted Red Pepper Salad
Curried Egg Salad