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