Behind the Recipes
Curried Rice with Walnuts and Veggies by Divya Gugnani
INGREDIENTS:
1 1/2 c. brown rice, cooked and cooled
2 medium Persian cucumbers, diced
1/2 c. chopped onion
1 large carrot, shredded
1 tbsp. minced fresh flat-leaf parsley
3 tbsp. fat-free mayonnaise
1 tbsp. lemon juice
2 tsp. clover honey
1 tsp. curry powder
2 tbsp. chopped garlic
1 tsp. sea salt
1/2 tsp. fresh ground pepper
1/2 c. chopped walnuts, toasted
4 medium tomatoes, cut into wedges
PREPARATION:
1. In a large bowl, combine rice, cucumbers, onion, carrot and parsley.
2. In another bowl, whisk mayonnaise, oil, lemon juice, honey, curry powder, garlic, salt and pepper; stir into rice mixture.
3. Just before serving, stir in nuts. Garnish with tomatoes.
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