Curried Bean and Rice Salad

1          teaspoon curry powder
1          tablespoon butter or margarine
3/4       cup chicken broth
1/3       cup uncooked rice
1/4       cup chopped celery
2          tablespoons each chopped green onion and green pepper
1          tablespoon lime juice
2          cups cooked*, drained light or dark red kidney beans or one 16-oz. can, drained
1/4       cup plain yogurt
2          tablespoons toasted slivered almonds
1/4       teaspoon salt
Dash pepper
1          tomato, cut into wedges
1          hard-cooked egg, sieved
Parsley sprigs

Sauté curry in butter several seconds. Stir in chicken broth; bring to boil. Add rice; cover and simmer 20 minutes or until all liquid is absorbed. Stir in celery, green onion, green pepper and lime juice. Chill thoroughly. Stir beans, yogurt, almonds and seasonings into rice mixture. Garnish with tomato, eggs and parsley. Makes 4 servings.

Chef’s tip: Delicious served with roast pork or chicken.

Nutritional Information per Serving:
Calories-248, (From Fat-29%), Protein-12g, Carbohydrate-34g, Fat-8g, Sodium-343 mg, Potassium-555 mg, Dietary Fiber-9g, Calcium-86 mg, Iron-4mg, Vitamin A-768 iu, Vitamin C-14 mg, Cholesterol- 77 mg

*For best results, soak and cook dry beans by preferred method.