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Rice: In a sauce pan, saute the onions with the curry powder. Add the rice and liquids; bring to a boil, reduce and cook for 45 minutes or until rice has absorbed the liquid. Cool. Salad: In a bowl with the rice, combine the grapes, chicken, peppers and mint. Dressing: Combine vinegar, olive oil, curry powder, sugar, garlic, salt, ginger and pepper. To serve: Add half the dressing to the salad and combine. Chill for 2 - 24 hours. Just before serving, test the seasoning and add more dressing if needed. Use the rest of the dressing elsewhere.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill