Curried Rice Salad

Rice
1 cup raw brown rice
1/2 teaspoon tumeric
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups water

Vegetables
1 2/3 cups diced tomatoes
1 cup diced celery
1 cup diced red or green bell peppers
1 cup diced apples
1/2 cup currants or raisins

Dressing
1/4 cup oil
1/4 cup fresh lemon juice
1 tablespoon packed brown sugar or mild honey
1 tablespoon grated fresh ginger root
1 1/2 teaspoons ground cumin
1 teaspoon curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon coriander
1/2 teaspoon ground cardamom
1/2 teaspoon salt
pinch of cayenne

plain nonfat yogurt
toasted chopped cashews
peeled and cubed mango (optional)


In a small saucepan, combine the rice with the tumeric, cinnamon, salt, and 2 cups of water. Cover, bring to a boil, lower the heat, and simmer very gently for about 40 minutes, until the rice is tender. Meanwhile, combine the tomatoes, celery, peppers, apples, and currants or raisins in a large bowl. Whisk together of of the dressing ingredients in a small bowl and pour it over the vegetables and fruit. Cool the cooked rice for 15 minutes; then toss it into the vegetables. Top each serving with yogurt and cashews, and mango, if desired. Note: Finely chopped mango chutney can replace the sugar or honey in the dressing if desired.