Curried rice salad (k-parve)
1 Servings
Ingredients
| Quantity | 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 |
Directions
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