Basmati is an aromatic rice, grown in the foothills of the Himalayas.  Sweet Raisins, mild curry and the nutty taste of basmati rice  colorfully combine to make a truly delicious salad.  For the quick-cooking version described here, you may use white basmati rice, or use the longer-cooking brown basmati as described in the variation.

1/2 cup Grainworks raisins, soaked in 1/2 cup water

3 3/4 cups Grainworks white basmati rice

3 tbsp. soaking water from raisins

2-3 tbsp mild curry paste

2 tbsp lemon juice

1 tsp salt

1/2 cup finely diced red pepper

1/2 cup chopped parsley

1 tsp coriander seed, crushed

Soak raisins in enough water to cover for 30 minutes.

Bring  3 3/4 cups of water to boil, pour in rice, cover, reduce heat to simmer and cook for 20 minutes.  Transfer rice to medium bowl and allow to cool.

Combine raisin water, curry paste, lemon juice and salt and mix well.  Stir curry mixture into rice, along with red pepper, parsley, and coriander seed.

Drain liquid from raisins and add raisins to rice.  Gently mix with fork.

Variation: Use brown basmati rice in place of white and cook for 45 minutes.

Makes 6 cups