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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Simple summer salad. Prep time does not include cooking the rice, which can be done a day ahead. Found this on a scrap of paper in my desk...don't know how long I had it! Ingredients:
12 ounces long grain and wild rice blend |
6 hard-boiled eggs |
1 1/2-2 teaspoons curry powder |
8 ounces broccoli, chopped |
6 large tomatoes |
8 ounces plain low-fat yogurt |
Directions:
1. Cook rice according to package. Set aside to cool.
2. Slice 1 egg, reserving middle slices for garnish.
3. Chop all the eggs coarsely.
4. Stir yogurt and curry together. Stir in rice, chopped eggs and broccoli. Chill.
5. Prior to serving, cut each tomato into 6 sections and place on individual plates that are lined with lettuce or spinach leaves.
6. Top each evenly with egg mixture.
7. Garnish with egg slices.
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