Curried Bean And Rice Salad
|Green beans||1 Pound|
|Water||1 Cup (16 tbs)|
|Bouillon granules||1 Teaspoon|
|Parboiled rice||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Slivered almonds||2 Tablespoon|
|White wine vinegar||3 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Lemon juice||1 Teaspoon|
|Curry powder||1⁄2 Teaspoon|
|Prepared mustard||1⁄2 Teaspoon|
Remove strings from beans; wash beans thoroughly, and cut into 1 1/2-inch pieces.
Place beans and water to cover in a medium sauce-pan.
Bring to a boil.
Cover; reduce heat, and simmer 10 minutes or until beans are crisp-tender; drain and cool.
Combine 1 cup water and bouillon granules in a small saucepan.
Bring to a boil, and stir in rice.
Cover, reduce heat, and simmer 20 minutes or until rice is render.
Combine beans, rice, onion, and almonds in a medium bowl.
Combine remaining ingredients in a jar.
Cover tightly, and shake vigorously.
Pour over bean mixture; toss gently.
Cover and refrigerate overnight.