Kiwifruit Rice Salad

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 1/4 cups water
• 1 cup brown rice
• 2 tablespoons butter
• 1/4 cup chopped onion
• 1/2 cup chopped celery
• 1/2 teaspoon curry powder
• 1 cup plain yogurt
• 1 teaspoon fresh lime juice
• 1/2 teaspoon lime zest
• 1 teaspoon white sugar
• 1 kiwi, peeled and chopped
• 4 ounces cooked ham, julienned
• 2 ounces Swiss cheese, cubed
• 1/3 cup cashews
• 1/2 cup fresh mushrooms, coarsely chopped
• 2 kiwis, peeled and sliced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the brown rice, then combine it with the water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer about 45 minutes until tender and the water is absorbed.

2. Meanwhile, melt the butter in a skillet over medium heat. Add the chopped onion, celery, and mushrooms and cook 5 to 6 minutes until softened, then stir in the curry powder for 30 seconds.

3. Toast the cashews in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until lightly golden. Set aside to cool.

4. Warm the julienned ham in a small pan over medium heat for 2 to 3 minutes until heated through. Ham is already cooked, so heating through is enough.

5. In a bowl, stir together the yogurt, lime juice, lime zest, and sugar until smooth to make the dressing.

6. Spread the cooked rice on a tray to cool for about 10 minutes, then transfer to a large bowl.

7. Add the cooled vegetable mixture, warm ham, Swiss cheese cubes, cashews, and the chopped kiwi to the rice and toss gently.

8. Fold in the dressing, then top with the sliced kiwi just before serving. Serve at room temperature or chilled.