Makes 6 servings

This salad makes a light lunch or side dish. Plan ahead because the flavors develop as the dish stands, and the sweet and hot qualities nicely blend.

2 tablespoons unsalted butter
3 carrots, thinly sliced
2 Macintosh apples, peeled and coarsely chopped
1 tablespoon curry powder (see Tip)
1 teaspoon celery seeds
¼ cup Gewurztraminer or other medium-sweet, fruity white wine
2 cups cooked basmati rice
½ cup light raisins
¼ teaspoon salt, or to taste
¼ cup toasted slivered almonds

Melt the butter in a large skillet over medium heat. Add the carrots; cook, stirring occasionally, until crisp-tender, about 5 minutes. Add the apples; continue to cook, stirring occasionally, until the carrots and apples are tender, about 5 more minutes. Stir in the curry powder and celery seeds. Add the wine, rice, raisins, and salt; stir gently until evenly combined. Taste and adjust the seasoning.

Refrigerate in a covered container for at least 3 hours. Add the almonds just before serving. Serve chilled or at room temperature.

Stir in the remaining ingredients. Taste and adjust the seasoning.