This dish was a big hit at the pot-luck dinner we had for my 30th birthday.   I thought it was delicious.  And Shoshanna would want me to be sure to tell you that this recipe originally came from Bread and Circus grocery, years ago.

Ingredients:

• 4 cups warm, cooked brown rice
• 4 scallions, tips and dark green parts removed, cut thinly on the diagonal
• 2 stalks celery, cut very thinly on a sharp diagonal
• 1/4 cup fresh cilantro, chopped
• 1/2 cup raisins
• 1/2 cup dried apricots, cut into small pieces
• 3/4 cup roasted cashews, coarsely chopped (optional)
• 1/3 cup extra virgin olive oil (may use less if desired)
• 1 Tbsp curry powder
• 1 tsp cumin
• 1/2 tsp nutmeg
• 1/2 tsp ground cardamom
• 1 tsp thyme
• 1 Tbsp tamari
• juice of 1 lemon

Method

Mix the rice with the scallions, celery, cilantro, raisins, apricots, and cashews (if you're using them).

Gently warm the oil in a small saute pan. Add the spices and saute over low heat for 1 minute. Pour over the rice mixture along with the tamari and lemon juice and stir well. Allow to marinate in the refrigerator for at least an hour.

[recipes]