Exotic Asian Rice Salad

Exotic Asian Rice Salad

Exotic Asian Rice Salad 

INGREDIENTS    Nutrition
SERVINGS           4UNITS US

Dressing
2 tablespoons light soya sauce
3 tablespoons vinegar
2 tablespoons honey
salt and pepper

Salad
4 green onions
fresh ginger (grate a piece the size of your thumb nail)
4 medium carrots
2 tablespoons oil
2⁄3 cup apricot (dried but soft)
1 -2 tablespoon curry powder
1 cup water
1 cup orange juice
2 cups basmati rice (cooked)
2 kiwi fruits

DIRECTIONS

Dressing;.
For the dressing, into a small bowl add vinegar, soya sauce, and salt and pepper to taste and blend well. Set aside.

Salad;.

Prepare vegetables.
Grate carrots.
Wash green onion and cut into small rings.
Peel and grate ginger.
Chop apricots into small pieces.
Put oil into a pan and heat, add green onion, ginger, and 2/3 of the carrots; saute until soft.
Sprinkle with the curry powder and turn into vegetables.
Fold the apricots into the pan with other vegetables.
Add a little salt then pour in orange juice and water.
Stir, deglazing the bottom of the pan.
Let cook on medium heat for about 5 minutes.
Add the rice and mix well.
Turn off heat and let sit for a few minutes so that the rice can obsorb some of the cooking juices.
Add the set aside dressing and left over grated carrot and toss into the rice mixture.
Check seasoning should be a little spicy and have sweet and sour flavor, adjust if necessary.
Put into a serving bowl and decorate with kiwi slices.
This can be eaten hot or cold.