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Citrus Curry Rice Salad rec.food.cooking/Sheri K. Thomasson (1995) Serves 6-8
1 can mandarin oranges (10 oz) 1 cup water 1/4 cup raisins 1/4 tsp salt 1/4 tsp pepper 1/4 tsp dried tarragon 1 1/2 cups instant brown rice 1 cucumber, peeled, seeded & chopped 1/4 cup sliced celery 1/4 cup sliced green onion 1/4 cup chopped pecans (can be toasted) 1/4 cup plain non-fat yogurt
Drain oranges, reserving juice. Mix joice, water, raisins and spices in saucepan. Bring to boil. Stir in rice. Return to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand for 5 minutes. Spread in shallow pan; freeze 10 minutes (to quickly cool rice). Toss with remaining ingredients.
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