Curried Rice Salad | UNL Food | Nebraska

Ingredients

• 1 cup brown rice, uncooked*
• 1 cup radishes, scrubbed with clean vegetable brush under running water, diced
• ½ cup red onion, scrubbed with clean vegetable brush under running water, diced
• ½ cup chopped nuts or seeds (almonds, walnuts, sunflower seeds, etc.)
• ½ cup raisins
• ½ cup fresh parsley, gently rubbed under cold running water, chopped
• 3 Tablespoons vegetable oil
• 3 Tablespoons vinegar (apple cider, red wine, or white wine vinegar)
• 1 Tablespoon sugar
• 1 Tablespoon curry powder
• ¼ teaspoon pepper
• ½ teaspoon salt (optional)
• 1 cup diced, cooked chicken or cooked chickpeas (optional)**