Curried Rice Salad Recipes

Ingredients :

100 g

2

2

4

100 g

100 g

100 g

50 g

50 g

Dressing

1 teaspoon

1 teaspoon

1 teaspoon

275 ml

brown long grain rice

red peppers, grilled, skinned, seeded and thinly sliced

green peppers, grilled, skinned, seeded and thinly sliced

medium tomatoes, thinly sliced

sultanas

chopped dates

seedless grapes, or while grapes, skinned and seeded

walnuts, roughly chopped

hazelnuts

salt

mild curry powder

vegetable oil

lemon juice

plain low fat yoghurt

pepper

1. Cook the rice in plenty of boiling, salted water for 40 minutes.

2. Drain, refresh in cold water and drain again.

3. Toss together the rice, peppers, tomatoes, fruit and nuts.

4. Cover and chill for at least 1 hours.

5. Mix the curry powder into a paste with the oil.

6. Stir in the lemon juice and beat the mixture into the yoghurt.

7. Toss the salad in the dressing and serve chilled.

8. This colorful salad makes a good 'basic' part of a cold buffet.

Serves 6

Note : It is tasty accompaniment to cold meats.

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