Rice Salad

• 200 mL basmati (or long grain)rice
• Diced capsicum (red and green)
• Thinly sliced spring onion
• 125 mL corn kernels
• 125 mL roasted peanuts
• 125 mL currants
• Roasted pumpkin seeds
• Roasted sunflower seeds

Dressing

• 15 mL white vinegar
• 2.5 mL salt
• 5 mL monosodium glutamate
• 15 mL sugar (or sweetener equivalent)
• 5 mL curry powder
• 30 mL plain mayonnaise
• 5 mL olive oil

Cook rice, drain and cool. If using frozen corn, cover with boiling water and allow to cool, then drain. Mix all salad ingredients. Mix first 5 dressing ingredients in a separate bowl, then add mayonnaise and oil. Mix dressing thru salad well. If making ahead of time, do not add peanuts or seeds until ready to serve.

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