| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Salad |
12 |
Servings |
INGREDIENTS
| 4 |
c |
Cooked long grain rice |
| 1/2 |
ts |
Ginger |
| 1 |
ts |
Hot curry powder |
| 8 |
|
Radishes; sliced, plus optional radish roses for garnish |
| 4 |
|
Hard cooked eggs; chopped |
| 1 |
md |
Cucumber; seeded and chopped |
| 2 |
c |
Thinly sliced celery |
| 1/2 |
c |
Chopped onions |
| 1 1/2 |
c |
Mayonnaise |
| 3 |
tb |
Prepared mustard |
| 3/4 |
ts |
Salt |
INSTRUCTIONS
Date: Tue, 12 Mar 96 6:01:52 EST
submitted by: dwessel@umd5.umd.edu
Add the ginger and curry powder to the water when you cook the rice. In a
large bowl, combine rice, radishes, eggs, cucumber, celery and onion.
Combine mayonnaise, mustard and sale; mix well. Pour over rice mixture and
toss. Cover and refrigerate at least 1 hour. Better if refrigerated
overnight. Yield: 12 to 14 servings.
I added the curry powder and ginger ; omitted the salt. Recipe modified
from Taste Of Home Magazine.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 12 MARCH 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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