Recipes

Curried Rice Salad for 30
(Great to use left over vegetables in!)

10 cups Cooked Basmati or Brown Rice
2 cups Chopped celery
2 cups Raisins
1 cup Chopped peppers (Red or Green)
1 cup Mung bean sprouts
1 cup Chopped green onions
1 tsp Curry Powder
1 cup White wine vinegar
3 cups olive or vegetable oil
2 tsp sugar
salt and pepper to taste

Mix together rice, celery, raisins, chopped peppers, mung bean sprouts, chopped green onions. In separate bowl, mix together vinegar, oil, curry powder, sugar, salt and pepper. Toss dressing and salad together.

Note: This salad will keep covered in the refrigerator for several days. You may need to freshen the spices and dressing before serving.