Mum's Curry Rice Salad

From the kitchen of Lynn Salmon-Easter, Reiki Master

This is a recipe from my husband’s grandmother, Gwen, who was Australian. Most of her side dishes had curry in them!

This is a recipe to share. It makes a wonderful dish to take to gatherings, picnics or potlucks. Quick to make and there are never any leftovers.
 
Makes about 10 servings (1 cup each serving)

Dressing: Place all ingredients into a jar and shake.

• 1/2 cup olive oil
• Juice 1 large lemon
• 2 Tbsp fruit chutney or apricot jam
• 1 tsp salt (optional)
• 1 tsp ground black pepper 
• 1 tsp curry powder

"Chewy Bits"

• 3-4 cups cooked rice
• 1 cup raisins
• 1 cup roasted almonds, cashews, walnuts or cashews (or a mixture)
• 1/2 each of red & green pepper, diced
• 1 large white onion, diced
• 1/2 cup celery or carrot, diced
• 1/2 cup corn kernels

Directions: 

1. Cook the rice according to its package until it's just tender, drain.
2. Add the other ingredients and mix the dressing in until everything is well-coated.
3. Let the salad sit for a 1-2 hours or overnight to cool and to allow the flavors to mingle before eating or serving. 

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