Curry Rice Salad By Chef Fauzia

1 to 1 ½ cup Short Grain Brown Rice (best in organic)
1 large Yellow Onion (chopped)
Red or Yellow Pakistani Curry Paste or Curry Powder
Olive Oil (Zaitoon Ka Tail)
Cumin Seeds (Saabut Sufaid Zeera)
Red Chilli Powder (Pisi Lal Mirch) (to taste)
Sesame Oil
A bunch of Fresh Cilantro (Hara Dhania) (chopped)
1 cup Raisins (Kishmish)
1 Apple (cored and chopped) (no not remove skin)
Honey (Shehed) (to taste)
Salt (to taste)
Celery (chopped)
Snow Peas (chopped with ends removed)
Red, Green, or Yellow Bell Pepper (chopped)
Green Onions (chopped)

METHOD:

Prepare the brown rice by putting rice in a big pot, add 1 ¾ 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.
Prepare onions and curry oil. In a large saucepan put ¼ cup of olive oil on medium high heat. Add a couple heaping tablespoons of curry paste (if it is mild) or add a couple of tablespoons of mild curry powder. Add a dash of chili pepper and cumin and a few drops of sesame oil if you have it. Let the curry simmer for a minute. Add the chopped yellow onion and cook until translucent.

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.

Add other ingredients to taste - cilantro, raisins, apple, celery, snow peas, bell pepper, green onions. Add a couple tablespoons of honey. Add a dash of salt to taste.

Chill and serve.

Note: Yield: 4-6 Servings, Degree Of Difficulty: Medium