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Curried Brown Rice Salad Recipe

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This recipe for Curried Brown Rice Salad, by , is from The MOMS Club Cookbook 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Holt-Godfrey


cup brown rice

cup chopped parsley

1/3 cup each of chopped red onion, celery, red pepper

1 small apple cut into 3/8 inch pieces

3 Tbsp. chopped, dried cranberries

3 Tbsp. toasted sunflower seeds


1 Tbsp. mayonnaise

cup low fat plain yogurt

1 Tbsp. rice wine vinegar

tsp. curry

dash of salt and pepper to taste

Cook rice and fluff with a fork. Stir in next 7 ingredients. Combine dressing ingredients; add to rice mixture. Cover and refrigerate. Serve cold or at room temp.




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