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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.


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