Curried Rice Salad With Cauliflower, Mango And Cashews

• 1 1/2 cups Basmati Rice
• 2 tablespoons peanut oil
• 1/2 small head cauliflower , cut into small florets (about 2 cups)
• 1 tablespoon curry powder
• 1 teaspoon table salt
• 1/4 cup currants
• 1/2 cup raw cashews , chopped and toasted in small dry skillet over medium heat until golden and fragrant, about 2 minutes
• 1 medium mango , peeled and diced fine
• 3 tablespoons minced fresh chives
• 1/4 teaspoon ground black pepper

1. Bring 4 quarts water to boil in large stockpot. Meanwhile, heat medium skillet over medium heat until hot, about 3 minutes; add rice and toast, stirring frequently, until faintly fragrant and some grains turn opaque, about 5 minutes.
2. Add salt to boiling water and stir in toasted rice. Return to boil and cook, uncovered, until rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati. Meanwhile, line rimmed baking sheet with foil or parchment paper. Drain rice in large fine-mesh strainer or colander; spread on prepared baking sheet. Cool while preparing salad ingredients.
3. FOR SALAD: Heat oil in medium skillet over high heat until shimmering but not smoking. Add cauliflower, curry powder, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant and curry powder adheres to cauliflower, about 1 minute. Add currants and 1/4 cup water; reduce heat to medium-high and continue to cook until water evaporates and cauliflower is tender, about 3 minutes. Transfer cauliflower to large bowl; add rice, cashews, mango, chives, pepper, and remaining 1/2 teaspoon salt to bowl and toss thoroughly to combine. Let stand 20 minutes to blend flavors and serve.

basmati rice, peanut oil, head cauliflower, curry powder, salt, ubc, cashews, mango, fresh chives, ubc

Taken from www.epicurious.com/recipes/member/views/curried-rice-salad-with-cauliflower-mango-and-cashews-52664081 (may not work)