Recipe: Curried Rice Salad with Sour Cream Dressing (Minute Rice recipe)

CURRIED RICE SALAD

FOR THE SOUR CREAM DRESSING:
1/3 cup sour cream
2 tablespoons cold water
3/4 teaspoon curry powder
1/2 teaspoon oregano, crumbled
1/2 teaspoon garlic powder
3/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon vinegar
2 tablespoons finely chopped parsley
FOR THE SALAD:
1 1/2 cups boiling water
1 1/2 cups uncooked Minute Rice
1 small onion, sliced or diced (1/2 cup)
1 1/2 cups cubed cooked chicken or turkey
1 (10 ounce) frozen broccoli florets, thawed
1/2 cup sliced celery
8 cherry tomatoes, halved
Lettuce leaves (for serving)

Combine sour cream, water, spices, vinegar and parsley in bowl and blend well. Set aside.

Pour boiling water over rice and onion in 2-quart bowl. Cover with aluminum foil and let stand 5 minutes.

Stir in sour cream dressing. Add chicken, broccoli, celery and tomatoes, mixing lightly. Spoon into lettuce-lined bowl or platter. Serve at once or cover and chill.

Makes 6 cups or 4 servings
Source: Birds Eye or Minute Rice ad, newspaper recipe clipping, unknown source