Curried Rice Salad

• 2 tablespoons olive oil
• 1 tablespoon curry powder, preferably Madras
• 1 cup long-grain brown rice, rinsed well
• 2 1/2 cups water
• Coarse salt and freshly ground pepper
• 1/4 cup fresh lime juice (from 2 limes)
• 1 cup halved red seedless grapes
• 1/2 cup coarsely chopped fresh mint
• 1/3 cup coarsely chopped roasted unsalted cashews

1. In a medium saucepan, heat 1 tablespoon oil over medium-high.
2. Add curry powder; cook, stirring, 30 seconds.
3. Stir in rice and the water; season with salt and pepper.
4. Bring to a boil; reduce heat.
5. Cover; simmer until rice is tender and has absorbed all liquid, about 1 hour.
6. Remove from heat; let stand, covered, 10 minutes.
7. Fluff with a fork; transfer to a shallow bowl.
8. Stir in lime juice and remaining tablespoon oil; season with salt and pepper.
9. Cover loosely with plastic wrap; refrigerate until cool, about 1 hour.
10. Just before serving, stir in grapes, mint, and cashews.

olive oil, curry powder, longgrain brown rice, water, salt, lime juice, grapes, fresh mint, cashews

Taken from www.epicurious.com/recipes/food/views/curried-rice-salad-388053 (may not work)