Who Is Mistral Dawn?

Mistral Dawn is a thirty-something gal who has lived on both coasts of the US but somehow never in the middle. She currently resides in the Southeast US with her kitty cats (please spay or neuter! :-)) where she works as a hospital drudge and attends graduate school. Taken By The Huntsman is her first effort at writing fiction and if it is well received she has ideas for several more novels and short-stories in this series. Please feel free to visit her on FaceBook or drop her a line at mistralkdawn@gmail.com

Sunday, June 4, 2017

#Spicy Warm #Weather #Treat!

Hey Everyone!! :-)

Today, I wanted to share another of my favorite summertime meals with you. Enjoy! :-)

2 cups uncooked rice (whatever kind you like)
4 cups water or vegetable stock
4 tbsps curry paste (whatever kind you like)
1 cup raisins (whatever kind you like)
1 onion chopped fine
1 cup halved, seeded grapes (green or purple)
2 cups toasted pine nuts
1 bell pepper seeded and chopped
2 cups cooked chickpeas
1/2 cucumber peeled and grated or chopped very fine
2 cloves garlic grated or minced
2 cups unflavored greek yogurt
Salt and pepper to taste

Put rice, water or stock, curry paste, raisins, onion, and salt and pepper to taste in your favorite rice cooking appliance, pot, or dish and cook as the variety of rice you chose would normally be cooked. When done, fluff with a fork to separate grains, mixing to distribute ingredients evenly. Refrigerate overnight.

When rice is completely cooled, add the grapes, pine nuts, chickpeas, and pepper, and mix together. In a separate bowl, mix the cucumber and garlic with the yogurt. Stir thoroughly.  Serve the rice cold, as a salad, with a dollop of the yogurt mixture on top or on the side.

Bon Appetit! :-)

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