https://homeiswheretheboatis.net/2014/09/10/a-caribbean-floating-island-picnic/
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Serves 8
Ingredients
6 cups cooked brown rice
¾ cup dried currants (I soaked in hot water to plump for 10 minutes, then drained)
½ cup toasted slivered almonds
1 Granny Smith apple, chopped
1 medium purple onion, chopped (I used less)
1 medium green bell pepper seeded and chopped (I used half orange, half yellow bell pepper for color instead)
¼ cup capers
½ teaspoon grated fresh ginger
Dressing
½ cup white wine vinegar
1 tablespoon sugar
2 teaspoons curry powder
1 teaspoon dry mustard (I substituted Dijon mustard)
½ teaspoon ground cardamom
½ teaspoon ground mace (I omitted)
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
Freshly ground black pepper
¾ cup vegetable oil (I used extra light olive oil)
In a large bowl, mix together rice, currants, almonds, apple, onion, pepper, capers, and ginger.
Make dressing by placing all ingredients except oil in blender or food processor until blended. With machine running, slowly drizzle in the oil until mixture is creamy.
Pour dressing over salad and chill for several hours. Can be served at room temperature.