Curried Rice Salad

Curried Rice Salad

Metric Ingredient Imperial 20 ml pumpkin seeds 1 1/2 tbsp 20 ml curry powder 4 tsp 50 ml vegetable broth 1/4 cup 30 ml olive oil 2 tbsp 30 ml red wine vinegar 2 tbsp 500 ml cooked long-grain white rice 2 cup 125 ml green peas , thawed if frozen 1/2 cup 2 scallions, thinly sliced 2 30 ml golden raisins 2 tbsp 1 small granny smith apple, chopped 1 1 ml salt 1/4 tsp 1 ml pepper 1/4 tsp

In a small dry skillet; toast pumpkin seeds over medium-low heat stirring frequently, for 2 to 3 minutes or until they begin to pop and are lightly brown.  Transfer seeds to plate to cool. In same skillet; lightly toast curry powder over low heat, stirring constantly for 1 to 2 minutes or until fragant.  Transfer to large bowl. In a small bowl; whisk broth, oil and vinegar.  Add rice, peas, scallions, raisins, pumpkin seeds, apple, salt and pepper.  Toss to combine.  Serve at once. Servings: 6

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