Curry Rice Salad Recipe

Ingredients

• 1 cup (175g) raw brown rice (if using cooked rice, use about 3 1/2 cups)
• 1/4 cup extra virgin olive oil
• 2 tablespoons yellow curry powder (can sub curry paste)
• 1/8 teaspoon ground cumin
• 1/8 teaspoon chili powder
• One large yellow onion, chopped (about 2 cups, 250g)
• 1/2 teaspoon salt, more to taste
• 1/2 teaspoon toasted sesame oil
• 1 tablespoon honey
• 1 cup raisins
• 1 apple, cored and chopped (not peeled)
• 1 cup chopped cilantro, leaves and tender stems
• 1 rib celery - chopped (optional)
• 10-12 snow peas - stringy ends chopped off, then chopped (optional)
• 1/2 bell pepper, red, green, or yellow - chopped, about 1/2 cup (optional)
• 1 green onion - chopped, green and white parts (optional)
• 1 tablespoon rice vinegar (seasoned or unseasoned, can sub apple cider vinegar)