Curried Rice Egg Salad

  • 1 package (12 oz.) long grain & wild rice
  • 6 hard-cooked eggs (click here for recipe)
  • 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

Recipe Info
Rating: 0
Contributor: admin



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.

Click here to send this recipe to a friend!

Rate this recipe:

Very Poor






Back to Top

© 2006-2007 All Rights Reserved. You're visitor #52814
Death Psychic! :: Shape Test :: BigFibs :: Asian Recipes :: Mexican Recipes :: PuzzleGrid :: Divorce Help :: US Cycle Rally
Who's Pregnant? :: Flash Arcade :: Crazy Pictures! :: Win Child Custody :: Supervised Visitation Providers
Recipe Forum