My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, June 3, 2010

Bombay Rice Salad

Bombay Rice Salad is simple to prepare and always a hit. If you are not a big fan of raisins add something else, dried apricots, cranberries whatever you like. Raisins are traditional but who cares. Serve this with a simple roast chicken or grilled fish, maybe lamb chops.

Bombay Rice Salad
Serves 4-6
print recipe

3 cups cooked rice (1 cup uncooked)
1/2 cup raisins (or dried fruit of your liking)
1/2 cup chopped celery
1/2 cup of good mayonnaise or plain yogurt
1 teaspoon curry
1 teaspoon salt
1/2 cup chopped peanuts for garnish

Combine the cooked rice with all the ingredients (except the nuts) while the rice is still slightly warm; this helps it to absorb the flavors. Refrigerate, and when ready to serve, garnish with peanuts. This salad is at its best served just slightly cool, not over chilled.

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