Directions:
- Cook potato, cauliflower and peas, if necessary.
- Cook rice in abundant salted water, as you would pasta, until it's just done; white will take 10-15 minutes, brown 30 minutes or more. Drain, rinse in cold water, drain again, then combine with vegetables in a large bowl.
- Combine black pepper, coconut milk, rice vinegar and curry powder in a blander and turn machine on; a creamy emulsion will form within 30 seconds. Taste and add more vinegar a teaspoon or two at a time until balance tastes right to you, then add more curry powder, salt or pepper, if needed.
- Drizzle vinaigrette over rice and vegetables. Use 2 big forks to combine, fluffing rice and tossing gently to separate grains. Stir in jalapeno if using and cilantro, taste and adjust seasoning or moisten with a little more dressing. Serve at room temperature, or refrigerate up to a day, bringing salad back to room temperature before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.31 Kcal (822 kJ) | ||
| Calories from fat | 42.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.76g | 7% | |
|---|---|---|---|
| Sodium | 10.06mg | 0% | |
| Potassium | 289.02mg | 6% | |
| Total Carbs | 34.72g | 12% | |
| Sugars | 3.58g | 14% | |
| Dietary Fiber | 3.93g | 16% | |
| Protein | 4.23g | 8% | |
| Vitamin C | 12.2mg | 20% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.7mg | 10% | |
| Calcium | 24.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 187.14 Kcal (784 kJ) | ||
| Calories from fat | 40.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.53g | 7% | |
|---|---|---|---|
| Sodium | 9.59mg | 0% | |
| Potassium | 275.52mg | 6% | |
| Total Carbs | 33.1g | 12% | |
| Sugars | 3.41g | 14% | |
| Dietary Fiber | 3.74g | 16% | |
| Protein | 4.04g | 8% | |
| Vitamin C | 11.6mg | 20% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.7mg | 10% | |
| Calcium | 23.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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