Curry Rice Salad

Tasty curry rice salad recipe from Frisco STYLE Magazine.

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 2 people

INGREDIENTS

For the Salad

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• 1 1/2 cup(s) uncooked brown rice

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• 1 tablespoon(s) Extra virgin olive oil

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• 1 1/2 teaspoon(s) curry powder

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• 1 large onion chopped

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• 1 cup(s) water

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• 1 cup(s) homemade or salt reduced chicken broth

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• 2 stalk(s) celery chopped

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• 1 small can(s) corn niblets drained

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• 6 green onions finely sliced diagonally

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• 1 cup(s) frozen peas

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• 1 medium red bell pepper finely chopped

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• 1 cup(s) chicken chopped

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• rfreshly ground pepper and salt to taste

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For the Dressing

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• 1 tablespoon(s) vinegar

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• 2 teaspoon(s) paprika

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• 3 tablespoon(s) Extra virgin olive oil

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• clove(s) Twoof garlic crushed

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INSTRUCTIONS

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1. Heat 1 tablespoon of oil in a medium saucepan. Add rice and stir for a minute.

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2. Add water, broth, curry powder, pepper/salt and stir well.

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3. Add onion and chicken, stir and cover tightly and cook for 25-30 minutes or until the rice is cooked and water has evaporated.

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4. Transfer mixture to a large bowl and stir in corn, celery, green onion, bell pepper and peas.

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5. Place in the refrigerator to cool.

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6. Mix the salad dressing ingredients in a cup. just before serving stir in well.

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7. Garnish with cilantro or parsley and cherry red tomatoes.

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