Tasty curry rice salad recipe from Frisco STYLE Magazine.

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 2 people

INGREDIENTS

For the Salad

• 1 1/2 cup(s) uncooked brown rice
• 1 tablespoon(s) Extra virgin olive oil
• 1 1/2 teaspoon(s) curry powder
• 1 large onion chopped
• 1 cup(s) water
• 1 cup(s) homemade or salt reduced chicken broth
• 2 stalk(s) celery chopped
• 1 small can(s) corn niblets drained
• 6 green onions finely sliced diagonally
• 1 cup(s) frozen peas
• 1 medium red bell pepper finely chopped
• 1 cup(s) chicken chopped
• freshly ground pepper and salt to taste

For the Dressing

• 1 tablespoon(s) vinegar
• 2 teaspoon(s) paprika
• 3 tablespoon(s) Extra virgin olive oil
• clove(s) Twoof garlic crushed

INSTRUCTIONS

1. Heat 1 tablespoon of oil in a medium saucepan. Add rice and stir for a minute.
2. Add water, broth, curry powder, pepper/salt and stir well.
3. Add onion and chicken, stir and cover tightly and cook for 25-30 minutes or until the rice is cooked and water has evaporated.
4. Transfer mixture to a large bowl and stir in corn, celery, green onion, bell pepper and peas.
5. Place in the refrigerator to cool.
6. Mix the salad dressing ingredients in a cup. just before serving stir in well.
7. Garnish with cilantro or parsley and cherry red tomatoes.