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