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Curried Rice Egg Salad


1 package (12 oz.) long grain wild rice
6 hard-cooked eggs
1 cups (8 oz.) plain low-fat yogurt
1 1/2 to 2 teaspoons curry powder
2 cups chopped fresh broccoli (about 8 oz.)
6 large tomatoes
Spinach leaves, optional


Cook rice according to package directions. Set aside. Slice 1 egg, reserving 2 center slices for garnish. Chop remaining eggs.

Stir together yogurt and curry powder until well blended. Stir in reserved rice, chopped eggs and broccoli. Chill to blend flavors. Just before serving, cut each tomato into 6 sections and place on spinach leaves, if desired. Top each with about 1 1/2 cups egg salad mixture. Garnish with halved reserved egg slices.

(Makes 6 servings)