Curried Rice Salad

The weather was beautiful today (perfect temperature for a salad), and I am on a grain salad kick so I decided to make a curried brown rice basmati salad with raisins and cashews. It is simple to make and so good for you. With the turmeric and curry, it is perfect brain food for those of us studying for finals. Studies show that turmeric can enhance memory and, by the same mechanisms, helps to prevent against dementia. Turmeric is also known to relieve carpel tunnel syndrome, joint inflammation and pain. It is used around the world as a treatment for fever, mild stomach upset, infection, arthritis, jaundice and other liver problems, to kill infectious microbes and to improve heart health.

INGREDIENTS

• 1 tablespoon, plus 1/4 cup olive oil
• 2 cups brown basmati rice, rinsed and well-drained
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 2 bay leaves
• 2-1/2 cups water or broth
• 1 teaspoon salt
• 1/2 cup currants or raisins, soaked for several minutes in hot water until softened slightly and drained
• 1 cup chopped celery
• 1 small red bell pepper, sliced or diced
• 1/2 cup soaked and dried cashews or almonds, lightly chopped
• 1/4 cup fresh lime juice

DIRECTIONS

Heat a large pot over medium-high heat. When hot, add 1 tablespoon of the olive oil and the rice. Quickly stir the rice until it is well-coated in the oil. Add the curry powder, turmeric, and bay leaves. Stir to mix the ingredients together completely. Add the water or broth and bring to a boil. When the rice reaches a boil, add the salt and lower the heat to a simmer. Simmer until done (about 15 minutes), transfer the rice to a large mixing bowl and set aside in the refrigerator to cool.

When the rice has cooled, mix in the currants or raisins, chopped celery, red bell pepper and nuts. Whisk the remaining 1/4 cup of olive oil with the lime juice and pour over the rice. Mix thoroughly and enjoy.

Greek Orzo Pasta Salad

A good friend of mine just found out that she is allergic to cow’s milk and I wanted to provide an easy and favorite recipe. This allergy is different than lactose intolerance, the inability to fully digest lactose (milk sugar) in dairy products, which is caused by a deficiency in lactase. Milk allergies are more serious and can be caused by an allergy to casein (the protein in cow’s milk) or whey. I am using feta, which is made with sheep’s milk and a little bit of goat's milk, (read the ingredients carefully, today it is common to find feta made commercially with pasteurized cow's milk). You should be able to find authentic feta made with sheep's and goat’s milk at the grocery store or a specialty food store. Most people find that they can tolerate goat's or sheep's milk products much better than cow’s milk. You can always substitute goat cheese in this recipe, but it won’t have the same briny tang and will be a sweeter dish.

INGREDIENTS

• 1 1/2 cups uncooked orzo pasta
• 1 tomato, seeded and chopped
• 1 cucumber, seeded and chopped
• 1 red onion, chopped
• 1 cup crumbled goat cheese feta
• 1/2 cup raw pine nuts
• 15 pitted kalamata olives
• 1/4 cup chopped fresh parsley
• 1 tablespoon lemon juice (or to taste)
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/2 teaspoon sea salt

DIRECTIONS

Place pine nuts in a dry skillet over medium-low heat. Shake the skillet frequently to ensure even browning—the pine nuts are small and full of rich oils and can burn quickly. When the nuts are fragrant and golden, take the pan off the heat. Transfer the pine nuts to a plate to cool.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In large bowl combine pasta, tomato, cucumber, onion, feta, olives, pine nuts, parsley, lemon juice, olive oil, oregano, salt and pepper. Toss and chill for 1 hour in refrigerator.