CURRY RICE SALAD

2 3/4 cups water
1/2 tsp. salt
1 tsp. curry powder
1 1/2 cups basmati rice

1/2 cup rice vinegar
juice of 1 lemon
1/4 cup plain yoghurt
3 Tbl. mayonnaise
1 Tbl. curry powder
1/4 cup red onion, diced
1/4 cup currants
1/4 cup golden raisins
3 stalks celery, diced
3 Tbl. Olive oil
1/4 cup slivered, toasted almonds

Cook the rice with the water and spices until just done, about 15
minutes. Turn out into a bowl and add the rice vinegar and lemon
juice. Let cool completely. Add the rest of the ingredients, tossing
gently, and refrigerate. Let the salad warm up a little before
serving as a side to any grilled meats.

Turn this into an entree for lunch or dinner by serving it on a bed
of greens topped with avocado and sliced tomatoes. A skewer of
grilled shrimp or chicken on the side would be a great addition.

Recipe by Jane O'Riordan, Domaine de la Terre Rouge, 2006