Curried Rice Salad

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Curried Rice Salad

 

Ingredients

1 1/2 tbsp pumpkin seeds

1 1/2 tbsp curry powder

1 1/2 tbsp vegetable broth

2 tbsp olive oil

2 tbsp red wine vinegar

2 cups cooked long-grain white rice

1/2 cup green peas , thawed if frozen

2 scallions, thinly sliced

2 tbsp golden raisins

1 small granny smith apple, chopped

1/4 tsp salt

1/4 tsp pepper

 

In a small dry skillet; toast pumpkin seeds over medium-low heat stirring

frequently, for 2 to 3 minutes or until they begin to pop and are lightly brown.

Transfer seeds to plate to cool.

 

In same skillet; lightly toast curry powder over low heat, stirring constantly

for 1 to 2 minutes or until fragant. Transfer to large bowl.

 

In a small bowl; whisk broth, oil and vinegar. Add rice, peas, scallions,

raisins, pumpkin seeds, apple, salt and pepper. Toss to combine. Serve at

once.

 

Serves 6