Curried Rice Salad
|Basmati rice/Brown rice||1 Cup (16 tbs)|
|Plain low-fat yogurt||1 Cup (16 tbs)|
|Curry powder/Mild 1/2 cup currants||2 Tablespoon (Hot)|
|Sunflower seeds||1⁄2 Cup (8 tbs)|
|Peeled thinly sliced cucumbers||1 Cup (16 tbs), quartered with seeds removed|
|Thinly sliced scallion||1 Cup (16 tbs) (Including Most Of The Green Parts)|
|Dry roasted peanuts||1⁄2 Cup (8 tbs)|
|Finely chopped chutney||1⁄4 Cup (4 tbs) (Major Grey's)|
|Granny smith apple/Other tart apple||1⁄2 , peeled, cored, and diced|
|Freshly ground black pepper||To Taste|
Following the package directions, bring the quantity of water indicated to a boil in a heavy saucepan.
Add the salt and rice and simmer, covered, until all the water is absorbed.
Drain the rice and transfer it to a large bowl to cool.
Once it is cooled, stir in the remaining ingredients: yogurt, curry, currants, sunflower seeds, cucumber, scallions, peanuts, chutney, apple, salt, and pepper and taste for seasonings.