Recipe: Curried Rice Salad

Recipes using Tones Curry Powder

• 5 quarts water
• 1 cup long grain rice
• 4 large mushrooms, sliced thinly
• 1 tbsp canola oil
• 2 small zucchini, scrubbed and quartered lengthwise and cut into 1/2" slices
• 3 scallions, minced
• 1/3 cup minced red bell pepper
• 2 tbsp minced fresh parsley leaves
• 1 tbsp medium dry sherry
• 3 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/8 tsp ground cayenne pepper
• 1 tsp curry powder
• 1/3 cup canola vegetable oil

1. In a large saucepan bring the water to a boil.
2. Sprinkle in the rice, stirring, until the water returns to a boil and boil for 10 minutes.
3. Drain the rice in a large colander and rinse it under running water.
4. Set the colander over boiling water and steam the rice covered with a dish towel and the lid for 15 minutes or until fluffy and dry.
5. Spread rice on a platter and let cool completely.
6. In a skillet cook the mushrooms in the oil over moderate heat, stirring for 2 minutes, add the zucchini and scallions and cook the mixture, stirring for 1 minute.
7. In a large bowl combine the mixture well with rice, red pepper, and parsley.
8. Make the dressing. In a small bowl combine all ingredients except the oil.
9. Add the oil in a stream, whisking, and whisk until the dressing is emulsified. Pour the dressing overthe rice mixture and toss the salad well.
10. Garnish it with lettuce and serve at room temperature.