Yield: 12 Servings
Measure | Ingredient |
---|---|
4 cups | Cooked long grain rice |
½ teaspoon | Ginger |
1 teaspoon | Hot curry powder |
8 \N | Radishes; sliced, plus optional radish roses for garnish |
4 \N | Hard cooked eggs; chopped |
1 medium | Cucumber; seeded and chopped |
2 cups | Thinly sliced celery |
½ cup | Chopped onions |
1½ cup | Mayonnaise |
3 tablespoons | Prepared mustard |
¾ teaspoon | Salt |
Date: Tue, 12 Mar 96 6:01:52 EST submitted by: dwessel@...
Add the ginger and curry powder to the water when you cook the rice. In a large bowl, combine rice, radishes, eggs, cucumber, celery and onion.
Combine mayonnaise, mustard and sale; mix well. Pour over rice mixture and toss. Cover and refrigerate at least 1 hour. Better if refrigerated overnight. Yield: 12 to 14 servings.
I added the curry powder and ginger ; omitted the salt. Recipe modified from Taste Of Home Magazine.
DAVE <DAVIDG@...>
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RECIPE ARCHIVE - 12 MARCH 1996
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