Rice Salad

Tonight we had some of the sockeye salmon my dad caught in Alaska on his birthday fishing trip, fresh sweet corn on the cob, and a rice salad with cauliflower, currants, almonds and peach. Amazing what happens when I decide what I want to make before sending Mavis to the farmers' market.

Curried Rice Salad
adapted from Cook's Illustrated Jul/Aug 2000

1 C basmati rice
1 1/2 t salt

Bring a few quarts water to a boil in a large saucepan. Heat a large nonstick skillet over medium heat until hot, then toast rice in dry skillet for five minutes or so. Carefully add rice and salt to boiling water and cook, uncovered, 10-12 minutes until rice is tender but not soft. Drain rice in fine-mesh strainer or colander, then spread in a foil-lined baking sheet to cool while preparing other ingredients.

2 T canola oil
2 C small cauliflower florets (about half a small to medium head)
1 T curry powder
1 t salt
1/4 C currants
1/2 C chopped roasted almonds (recipe originally called for cashews)
1 medium peach, peeled and diced (recipe originally called for mango)
3 T minced chives (I had considerably less than this because mine dried up in the heat)
1/4 t ground black pepper

Heat oil in skillet over high heat until just shimmering. Add cauliflower, curry powder, and 1/2 t salt and cook, stirring, for about a minute, until curry coats cauliflower. Add currants and 1/4 C water, stir, cover, reduce heat slightly, and cook for a few minutes, until water evaporates and cauliflower is tender. Transfer cauliflower to a large bowl, stir in rice and other ingredients, including remaining 1/2 t salt. Let stand 20 minutes to blend flavors before serving.