Curry Salad

Name: Curry Salad
Ingredients: 1 cup brown rice; 12 cup wheat berries; 2 cups broccoli, steamed; 3 tablespoons whole almonds; 1 14 cups chickpeas; 14 cup parmesan cheese, freshly grated; 2 celery ribs, chopped; 1 cucumber, chopped; 4 scallions, sliced; 14 cup raisins; 1 green pepper, chopped; 1 red pepper, chopped; 1 teaspoon salt; 12 cup mayonnaise; 1 cup plain nonfat yogurt; 2 teaspoons curry powder; 12 teaspoon turmeric; 12 teaspoon chili powder; 14 teaspoon ground ginger; 14 teaspoon paprika; 12 teaspoon salt; 12 teaspoon black pepper

22 ingredients

9 steps

Ingredients

1 cup brown rice
12 cup wheat berries
2 cups broccoli, steamed
3 tablespoons whole almonds
1 14 cups chickpeas
14 cup parmesan cheese, freshly grated
2 celery ribs, chopped
1 cucumber, chopped
4 scallions, sliced
14 cup raisins
1 green pepper, chopped
1 red pepper, chopped
1 teaspoon salt
12 cup mayonnaise
1 cup plain nonfat yogurt
2 teaspoons curry powder
12 teaspoon turmeric
12 teaspoon chili powder
14 teaspoon ground ginger
14 teaspoon paprika
12 teaspoon salt
12 teaspoon black pepper

Directions

1

Cook the brown rice: use one part rice to two parts water or stock.
2

Cook the wheat berries: Use one part wheat to three parts water; add 1/2 tsp salt for each cup of wheat.
3

Cook same as the brown rice, but for 1 hour.
4

When the berries are tender, pour off the remaining water.
5

Steam the broccoli.
6

Prepare the curry dressing: stir all the ingredients together.
7

Taste and adjust seasonings, and chill in a covered container.
8

Set aside some of the broccoli and almonds for garnish.
9

Toss the remainder together with all the other ingredients and the dressing.