Curried Rice-and-Orange Salad


3 cups cooked brown or wild rice
1/2 cup mayonnaise
1 teaspoon curry powder
1 teaspoon Dijon-style mustard
1 teaspoon chopped onion
1/4 cup chopped green pepper
1 tablespoon chopped pimiento
1/4 cup chopped celery
3 oranges, peeled and separated into sections
balsamic vinaigrette (optional)


Toss rice with all ingredients except the orange sections. Serve mixture in mounds, garnished with the oranges. Drizzle with balsamic vinaigrette, if desired.


Makes 4 to 6 servings.

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