Food
Curried Rice-and-Orange Salad
By Yankee Magazine|Feb 09 2005|
Yield
Makes 4 to 6 servings.
Ingredients
3 cups cooked brown or wild rice
1/2 cup mayonnaise
1 teaspoon curry powder
1 teaspoon Dijon-style mustard
1 teaspoon chopped onion
1/4 cup chopped green pepper
1 tablespoon chopped pimiento
1/4 cup chopped celery
3 oranges, peeled and separated into sections
balsamic vinaigrette (optional)
Instructions
Toss rice with all ingredients except the orange sections. Serve mixture in mounds, garnished with the oranges. Drizzle with balsamic vinaigrette, if desired.
