Summer Curry Rice Salad - cooking recipe

Ingredients

1 - 1 1/2 cup uncooked brown rice
1 large yellow onion (chopped)
indian curry powder (red or yellow, I like yellow better in this dish)
1/4 cup olive oil
1 dash cumin
1 dash Tabasco sauce or 1 dash other chili sauce
2 -3 drops sesame oil
fresh cilantro (chopped)
1 cup raisins
1 apple, cored and chopped, not peeled (a tarter, crisper apple is better, like Braeburn)
2 tablespoons honey
1 dash sea salt
celery (chopped)
snow peas (chopped)
bell pepper (red, green, or yellow(chopped)
green onion (chopped)
chicken or shrimp

Preparation

Prepare brown rice.
Prepare onions and curry oil: In a large saucepan, put 1/4c olive oil on med. high heat. Add 2 heaping tablespoons of curry powder when oil is hot. Add a dash of chili sauce, cumin, and a couple of drops of sesame oil--I like a little extra cumin. Stir with a wooden spoon and let simmer until mixture turns slightly darker (but does not burn!) Add chopped yellow onion and cook until translucent (add water as needed to keep onins from sticking to pan). Taste mixture and add more curry as desired.
Mix rice and onions.
Add other ingredients to taste.
Chill and serve.