Curried Rice Salad
A recipe from the Sneaky Kitchen

3 cups/750 mL cooked Jasmine Rice Blend
1/2 onion, chopped
1/2 red or green bell pepper, chopped
1-1/2 cups/375 mL celery, chopped
1 cup/250 mL frozen peas, rinsed and thawed

Dressing:

1/4 cup/60 mL Original Grapeseed Oil
1/4 cup/60 mL sugar
1-1/2 tsp/7.5 mL Curry Powder
1/4 cup/60 mL Hot Honey Soy Sauce
3 Tbsp/45 mL cider vinegar

Rinse & thaw peas before starting. While rice blend is cooking, chop vegetables & make dressing. When rice is cooked, let it cool a bit; mix with vegetables & dressing. Serve at room temperature or chilled. Makes 6 servings.

Back