With Summer winging its way here, we tend to think of lighter foods & seafood seems a quick & refreshing way to blend in with the bounty of fruits & summer veggies that will soon be popping up everywhere. Tell us about your favorite seafood dish & what you serve with it.
Here is a delicious recipe adapted from Pastry Queen Parties by Rebecca Rather
Can be made up to 2 days in advance & stored in fridge.
CURRIED JASMINE RICE SALAD
4 cups water
½ teaspoon kosher salt
2 ½ cups jasmine rice or long-grain rice
2 ½ cups mayonnaise, preferably homemade
2 tablespoons freshly squeezed lemon juice (about 1 medium lemon)
3 tablespoons Major Grey's chutney or Fischer & Wieser Whole Lemon Fig Marmalade (available online). Maybe you are lucky & have some homemade in the pantry.
1/4 cup curry powder(use a little less & add according to your taste)
½ teaspoon ground white pepper
2 ½ cups diced celery (about 7 large stalks)
1 cup thinly sliced green onions, green and white parts
1 ¼ cups dried cherries or dried cranberries
1 cup chopped, cooked ham, shrimp, turkey or chicken (optional) I like to use shrimp
1 cup slivered almonds - toasted(stir in right before serving)
Bring the 4 cups water and salt to a boil in a large saucepan over medium-high heat; add the rice and decrease the heat to medium-low. Simmer, covered, until the water is absorbed, 15 to 20 minutes. Spoon the rice into a large bowl, fluff it with a fork, and cool for about 15 minutes.
In a bowl, stir together the mayonnaise, lemon juice, chutney, curry powder and white pepper. Stir the mayonnaise mixture into the rice along with the celery, green onions, dried cherries and cooked meat or seafood, if you are using it. Refrigerate the salad for at least 4 hours, or preferably overnight, which allows the flavors to meld and develop.
Preheat the oven to 350 F. Arrange the almonds on a baking sheet in a single layer and bake until golden, about 5 minutes; set aside. Stir in the almonds at the last minute. Makes 10 to 12 servings.
You can divide the rice mixture into 2 serving bowls, reserving one for those who may not like meat or shrimp..
You could use brown jasmine rice - follow package directions since it takes about twice as long to cook.
For a lighter dressing, you could use 1 1/4 cup each of mayonnaise & low fat yogurt or reduced fat sour cream, but as Rebecca says, no - fat translates to no flavor.
I like to serve the watermelon salad with tequila-lime dressing (recipe in her book also)