Curried rice salad (k-parve)

Yield: 1 Servings

Measure Ingredient
2 cups Uncooked rice
½ Green pepper, finely chopped
½ Red pepper, finely chopped
¼ cup Raisins
3 tablespoons Parsley
2 Scallions, chopped
½ cup Celery, chopped
½ cup Olive oil
⅓ cup White wine vinegar
1 tablespoon Curry powder
1 Clove garlic, minced
1 tablespoon Sugar
1 dash Pepper

DRESSING

Cook rice and cool completely. Add vegetables and refrigerate. Before serving add dressing.

Posted to JEWISH-FOOD digest V97 #083 by Gilda Kurtzman <kurtmag@...> on Mar 12, 1997

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