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Recipe: Curried Rice Egg Salad

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recipelink.com Chat Room Recipe Swap - 2001-05-29
From: Nancy,.SanFran

Curried Rice Egg Salad
Source: Woman's World/5/29/01
Makes 6 servings

1 package (12 oz) long grain and wild rice
1 cup (8 oz) plain low-fat yogurt
1 1/2 teaspoons curry powder -- (1 1/2 to 2)
6 hard-boiled eggs -- shelled, divided
2 cups fresh broccoli -- chopped
6 large tomatoes
Spinach leaves -- optional

Cook rice according to package directions; set aside.

In large bowl, combine yogurt and curry powder until well blended. Stir in rice and 5 eggs. Chop eggs and add broccoli.

Cover and chill several hours.

Just before serving, cut each tomato into 6 sections and place on spinach leaves, if desired. Slice remaining egg.

Top each tomato/spinach leaf combo with about 1 1/2 cups egg-rice mixture. Garnish with remaining sliced egg.
MsgID: 314686
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-05-29
Board: Daily Recipe Swap at Recipelink.com
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