Autumn Curried Rice Salad


  • 1 box Goya curried rice
  • 1 carrot peeled and Shredded                                                     
  • 2 Tablespoons Olive Oil                           
  • 1/2 Red Bell Pepper sliced thin Julienne
  • 1 med. Red onion
  • 1 Zucchini large dice
  • 1-2Teaspoons (to taste) Curry Powder
  • 1/4  teaspoon cayenne pepper
  • 2 Granny Smith Apples Sliced Thin
  • 1/2 cup dried Cherries or  cranberries
  • 2-3 tablespoons Olive oil
  • 1 tablespoon apple cider vinegar

Cook Rice with carrots according to directions on box.  While Cooking:

Sauté Peppers and onions until slightly soft (2-3 min), add zucchini, apples, curry powder and cayenne pepper. Sauté 1 minute longer.  Add dried fruit.

Combine rice with fruit/onion/pepper mixture, oil and vinegar. Toss lightly adjust seasoning to taste. Chill 4 hours or longer.

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