Curried rice salad

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• 1 tbs. cumin seed
• 1 tbs. mustard seed
• 3 tbs. curry blend
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• 1 large yellow onion, diced
• 1/2 cup cashews
• 1/2 cup raisins
• 1/4 (or 1/2) bag frozen peas
• 1 cup jasmine rice (or long grain basmati)
• 1/2 cup dried apricots (optional)

Heat the seeds in a pan with a little canola oil until they start to "pop". Then add the onions, and cook until they start to look clear. Add cashews and raisins and cook until cashews get lightly browned. Remove from heat. Chop the apricot very fine and add to the mixture, along with the peas.

Bring 2 cups of water to a boil with the curry spice blend in the water. Add the rice, but do not stir. Reduce the heat to a simmer and cover for 35-40 minutes.

Empty the rice into a strainer and rinse with warm water. Combine the rice and the cooled mixture. Add salt or tamari to taste.

Serve with slices of tomato and cucumber, and a little yogurt and mint.

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