Curried rice & egg salad
Description
Enjoy this lightly spiced rice and egg salad as a side dish at a summer barbecue or picnic. Top with toasted almonds, grated carrots and sliced cucumbers
Ingredient
- 1 cup white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- Salt and pepper, to taste
- 3 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 tablespoon chopped fresh cilantro or parsley (optional)
Direction
Instructions:
1. Rinse the rice in a fine mesh strainer under cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the rice and reduce the heat to low. Cover and let simmer for 18 minutes.
3. Once the rice is cooked, remove it from the heat and let it sit for 5 minutes. Fluff the rice with a fork.
4. In a small bowl, mix together the olive oil, curry powder, cumin, coriander, salt, and pepper. Pour the mixture over the cooked rice and stir to combine.
5. In a separate bowl, mash the hard-boiled eggs with a fork. Add the mayonnaise and mix until well combined.
6. Gently fold the curried rice into the egg mixture until evenly coated.
7. Optional: For added freshness and flavor, stir in the chopped cilantro or parsley.
8. Serve the curried rice and egg salad chilled or at room temperature.
Enjoy your delicious and easy curried rice and egg salad!
Powered By 
