Not Totally Off Topic: Karen’s Curried Brown Rice Salad

OK, so, what goes into your body affects what comes out of your head, so this isn’t totally off topic 🙂

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I had some brown rice in the fridge to use up and some of one of those cranberry, walnut, almond salad topper stuff you get in a package and it also needed to be used soon. So, looking at what I had on hand, and because I adore curry above all other spices this is what I made and it was SO good I had to pass it on.

Karen’s Curried Brown Rice Salad

1 cup brown rice, warmed up
3 baby carrots, finely chopped
1 radish thinly slice and then sliced in strips
1 celery stalk, finely chopped
1 scallion, thinly chopped or sliced
1/2 orange, chopped
1/4 to 1/3 cup cranberry walnut type salad topper mix

Dressing:
1 1/2 TBSP olive oil
2 tsp lemon juice
1/4 tsp curry
2 teaspoons honey

Mix rice, veggies, fruit and nut fruit topper together. Mix dressing and pour over the rice mixture and mix. I think it would be best slightly warm like this but I would not hesitate to eat it refrigerated either.

This was just super delicious.

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