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curried_rice_salad.jpg (28921 bytes)Curried Rice Salad

This colorful and deliciously easy recipe was sent in by Watkins Associate Sandra Noack of Ontario, Canada.


3 cups/750 mL cooked jasmine rice
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


1/4 cup/60 mL Watkins Original Grapeseed Oil
1/4 cup/60 mL sugar
1-1/2 tsp/7.5 mL Watkins Curry Powder
1/4 cup/60 mL soy sauce
1/8 tsp. Hot Pepper Sauce
1 Tbsp. honey
3 Tbsp/45 mL cider vinegar

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

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This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.



























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