Curried rice and chicken salad

 
                       Curried Rice and Chicken Salad
 
 Recipe By     : Buffy McCune, Seattle Today, King-tv  November 1980
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Buffy Mc Cune                    Salads
                 Main Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  cups          water or cooking broth from turkey
    1      cup           cooked leftover turkey or chicken, diced
    2      Tablespoons   oil
    2      teaspoons     curry powder
    1      cup           regular long grain rice, uncooked
      1/2  cup           (or more) salad dressing or mayonnaise
    3      Tbsp.         lemon juice
    1      small jar     pimientos
    1      bunch         green onions
                         salt and pepper
 
 Heat the oil in large saucepan and add 2 tsp. curry.  Cook 2 ininutes 
 stirring constantly)  Stir in 1 cup rice and water/broth mixture.  Steam 
 25 minutes or until rice is tender and all moisture is absorbed.  Spoon 
 into large bowl.  Fold in turkey or chicken, mayonnaise or salad 
 dressing, lemon juice, chopped pimientos, chopped green onions, salt and 
 pepper to taste.  Chill several hours or overnight.  Serve garnished 
 with pineapp1e chunks stuffed olives and parsley.
 
 
 
 
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