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Curried Rice Salad - GF ( from SIMPLE VEGETARIAN PLEASURES) Recipe

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This recipe for Curried Rice Salad - GF ( from SIMPLE VEGETARIAN PLEASURES), by , is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susie Spach
Added: Sunday, August 30, 2009


2 - 3 cups cold cooked long-grain brown rice (made from 1 cup rice boiled in 2 cups water)
1 red-skinned apple, cut into inch dice
1/3 cup chopped dry roasted peanuts
1 cup thawed frozen peas
3 scallions, thinly sliced
10 snow peas cut in half diagonally

The Dressing
3 tablespoons fresh lemon juice
2 teaspoons minced gingerroot
2 garlic cloves, minced
2 teaspoons curry powder
teaspoon salt
Generous season freshly ground pepper
cup olive oil

1. Combine the rice, raisins, apple, peanuts, peas, scallions and snow peas in a large bowl and toss well.
2. Combine all the dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Pour the dressing on the salad and toss to coat well. Chill at least 1 hour or up to 8 hours, then bring to room temperature before serving.

Number Of Servings:
Number Of Servings:
4 as a main course
Personal Notes:
Personal Notes:
Use Quinoa instead of or in addition to rice (Red Quinoa adds color)
Use red & green skinned apples
Use any type nuts, including pumpkin seeds
Use dried cranberries instead of raisins
Use thawed frozen or fresh blanched green beans




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