Recipe: Curried Turkey Salad with Celery and Brown Rice

Curried Turkey Salad with Celery and Brown Rice

1 1/2 cups quick cooking brown rice (uncooked)
12 oz cooked turkey or chicken breast, cut in chunks (about 2 cups)
2 cups celery, sliced
1 cup sweet red bell pepper, diced
1/4 cup plain nonfat yogurt
2 tbsp lemon juice
1 tbsp vegetable oil
1 tsp sugar
1-1/2 tsp curry powder
1/4 tsp ground black pepper

In a medium saucepan bring 1 3/4 cups water to a boil; add rice; reduce heat and simmer, covered, until tender and water is absorbed, about 10 minutes.

In a large bowl combine rice, turkey, celery and red pepper.

In a small bowl combine yogurt, lemon juice, oil, sugar, curry powder and black pepper; pour over rice mixture; toss to coat. Serve at room temperature or cover and refrigerate until ready to serve.

Serves 4
Source: American Celery Council