curried rice with celery and almonds

Ingredients:

1 cup brown basmati or brown rice, uncooked

1/2 cup almonds, sliced or chopped, and toasted lightly

1 cup celery, finely diced

2 to 3 tablespoons (30 ml to 45 ml) cilantro, chopped
1/4 cup (50 ml) fresh lemon juice
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) curry powder

3 or 4 garlic cloves, roasted and chopped

salt and pepper to taste

Cook the rice (stovetop or in rice cooker). Set aside. If you want to serve this dish cool allow enough time for the rice to cool down.

Slice the top off of the bulb of garlic (exposing the tips of the garlic cloves), drizzle with a little bit of olive oil and wrap tightly in foil. Place in the oven to roast. Around 30 to 40 minutes at 375⁰ F (190⁰ C)  Let cool and chop.

If you don't have sliced almonds on hand, roughly chop the almonds. Heat a saucepan until warm, add the almonds and gently move them around until they get a little toasted.  Finely chop the celery. Chop the cilantro.  Add the celery, almonds and cilantro to the rice mixture.   Mix the lemon juice, olive oil, curry powder, salt and pepper.  Add the dressing to the rice and other ingredients. Mix well.  Serve warm or cold.

from The Tast Traveller