Curried Rice Salad Recipe

Makes 10 servings

  • 907 g cooked long-grain rice
  • 227 g cooked green peas
  • 113 g diced onion
  • 113 g diced Granny Smith apples, peeled if desired
  • 57 g toasted pumpkin seeds
  • 57 g plumped golden raisins
  • 180 mL Curry Vinaigrette, or as needed
  • Salt, as needed
  • Ground black pepper, as needed
  • Curry Powder, as needed (optional)
  1. Combine the rice, peas, onions, apples, pumpkin seeds, and raisins.
  2. Toss lightly with the vinaigrette, adding just enough to moisten the rice. Season with salt, pepper, and curry powder, if desired.
  3. Serve immediately or refrigerate for later service.