Curried Rice Salad

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 4 large fresh mushrooms, thinly sliced
• 2 teaspoons olive oil or 2 teaspoons canola oil
• 2 small fresh zucchini (quartered lengthwise then cut into 1/2 inch thin slices)
• 3 green onions, minced
• 1 cup long grain rice, precooked and cooled
• 1/3 cup red bell pepper, finely chopped
• 2 tablespoons fresh parsley, minced
• green leaf lettuce leaf, garnish
• 1 tablespoon dry sherry (real stuff - not cooking sherry)
• 3 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 teaspoon mild curry powder
• 1/3 cup canola oil

Recipe

• 1 in a skillet, saute mushrooms in oil over medium heat, stirring often, for about 2 minutes or until soft.
• 2 add zucchini slices and green onions and cook, stirring, for about 1 minute (you want the zucchini to still be a bit crisp).
• 3 remove cooked veggies into a large mixing bowl and combine with cooked rice, red bell pepper, and parsley.
• 4 in a small bowl, combine all dressing ingredients except oil.
• 5 add oil slowly, while whisking, and blend well.
• 6 pour over rice mixture and toss well.
• 7 test for seasonings- adjust if necessary for flavor or moisture.
• 8 cover and chill (can be chilled overnight if needed).
• 9 when ready to serve, line a large salad bowl with clean, dry leafy green lettuce leaves and fill with chilled rice salad.