Yield: 12 Servings
|4 cups||Cooked long grain rice|
|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|
|3 tablespoons||Prepared mustard|
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.
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RECIPE ARCHIVE - 12 MARCH 1996
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