- 1 1/2 cups brown rice
- 4 cups water
- 1 (10 ounce) can asparagus tips, drained
- 1 red bell pepper, seeded and diced
- 2 red apples, cored and diced
- 1/4 cup golden raisins
- 1/2 cup heavy cream
- 1 teaspoon curry powder
- 1 teaspoon lemon juice
- salt and pepper to taste
- Combine the rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes, until rice is tender. Drain, if necessary, and cool.
- While the rice is cooling, place golden raisins in a bowl, and fill with enough hot water to cover. Let soak for 20 minutes to plump. Drain.
- In a medium bowl, whip cream until soft peaks form. Fold in curry powder, lemon juice, salt and pepper. In a separate bowl, stir together the brown rice, asparagus, red pepper, apples, and raisins. Fold into the curry cream, and chill until serving.
05/03/2018
recipepes.com
ndian Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
