Rice Salad

I find most rice salads rather bland, but this one has curry powder added and is more tasty.

For extra crunch, substitute a finely chopped stalk of celery for the cucumber.  Substitute a cup of sultanas for the peanuts or use both.

Ingredients

• • 1 cup long grain rice

  • 2 cups water

  • 2 tsp mild curry powder

  • 1/2 cup frozen peas

  • 1/2 cup frozen corn kernels

  • 1 shallot, chopped

  • 1 carrot, grated

  • 1/2 red capsicum, diced

  • 1/2 cucumber, deseeded, peeled and chopped (don't bother peeling a contentental cucumber)

  • 1 granny smith apple, diced (skin on)

  • 1 cup peanuts

Dressing

• • 1/2 cup whole egg mayonnaise

  • 1 tsp mild curry powder

  • 1 tab brown sugar

Method

• 1. Place rice, water and curry powder into a microwave rice cooker and cook on high for 13 minutes

  2. add peas and corn and fluff with a fork

  3. cover and set aside to cool

  4. meanwhile, place all the dressing ingredients into a bowl and mix until well combined

  5. when rice mixture is cool, add all the other ingredients, including the dressing and gently fold until combined