0 (0)

Salads, Vegetarian

Gingered rice and fruit salad

Gingered rice and fruit salad
Ricardo DeAratanha / Los Angeles Times

My Christmas fantasy always involves dispensing with gifts, stopping the music and replanting all those doomed trees. But there's no way I would pass up baking cookies with ginger, doctoring eggnog with brandy or indulging in any of the other ... Read more

Total time: 40 minutes | Serves 8 to 10
  • 1/2 cups basmati rice
  • Salt
  • 1/2 cup mayonnaise
  • 1 teaspoon curry powder
  • 1 tablespoon grated fresh ginger
  • Juice of up to 2 limes, divided
  • 1 stalk celery, trimmed and finely diced
  • 6 scallions, green part and 1 inch of the white, sliced
  • 1/2 cup diced dried apricots
  • 1/2 cup dried cranberries
  • 1/3 cup diced crystallized ginger
  • 1 cup roasted, salted cashews, roughly chopped

Step 1Cook the rice with salt according to package directions. Fluff it with a fork. Turn it out onto a baking sheet in a thin layer and let it stand 15 minutes to dry slightly.

Step 2While the rice cooks, combine the mayonnaise, curry powder, ginger and juice of 1 lime in a small bowl and mix well. Let the mixture stand 10 minutes.

Step 3Transfer the rice to a large mixing bowl. Add the celery, scallions, apricots, cranberries, crystallized ginger and cashews and toss to mix. Add the mayonnaise mixture and blend with a rubber spatula until well-coated and thoroughly mixed. Add more lime juice if needed. Season with salt to taste. Serve at once or cover tightly and chill until needed up to several hours.



Mrs. Malmberg's aebleskivers
Mrs. Malmberg's aebleskivers

Apple-nut cake with caramel sauce
Apple-nut cake with caramel sauce

Maple pecan madeleines
Maple pecan madeleines

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Salads

The Exchange’s Spring Pea Salad with Pistachio Pipian
Bluewater Grill's chicken chopped salad
Turnip and red pepper salad
Balsamic shrimp and asparagus salad