Curried Rice Salad

By dfarber

Ingredients

• 1 1/2 cups rice
• 3 cups chicken broth
• 1/2 cup julienne carrots
• 1 teaspoon curry powder
• 1/4 teaspoon cumin
• 1/4 teaspoon minced garlic
• 3 tablespoons grated radish
• 2 tablespoons pine nuts, toasted
• 2 tablespoons lime juice
• 1 tablespoon red wine vinegar
• 2 tablespoons vegetable oil
• 1 tablespoon chopped fresh parsley
• 1 teaspoon minced fresh dill
• 2 scallions, thinly sliced
• 2 tablespoons chutney

Details

Servings 8

Preparation

Step 1

In a saucepan cook the rice in the broth until tender, about 20 minutes. Drain and place the rice in a serving bowl. Let cool. Combine all the remaining ingredients and toss with the rice.
Serve at room temperature