Recipe - Curried Rice Salad (K-Parve)

2 cup Uncooked rice
One half Green pepper, finely chopped
One half Red pepper, finely chopped
One fourth cup Raisins
3 tablespoon Parsley
2 Scallions, chopped
One half cup Celery, chopped

DRESSING
One half cup Olive oil
1/3 cup White wine vinegar
1 tablespoon Curry powder
1 Clove garlic, minced
1 tablespoon Sugar
1 ds Pepper

Cook rice and cool completely. Add vegetables and refrigerate. Before
serving add dressing.

Posted to JEWISHFOOD digest V97 #083 by Gilda Kurtzman
kurtmag@ashur.cc.biu.ac.il on Mar 12, 1997