Pineapple Rice Salad

in

Pineapple Rice Salad from the Vegetarian Family Cookbook

1c long grain brown rice

1/2c mayonnaise

1/2 lemon or lime, juiced

1/2t curry powder, more to taste

16 oz can pineapple chunks, drained or use fresh

2c bite-size broccoli, steamed until just tender

1 red bell pepper, cut in strips

8-oz package of baked tofu (or tofu done at home with a little tamari), cut into strips

2 scallions, sliced

1/2c raisins

salt and pepper to taste

Make rice per directions. Combine mayonnaise, lemon juice, curry powder. When rice is done,combine with all ingredients except mayo mixture. Add mayo mixture last, cool to room temp and serve.

Recipe provided by Durga Singer, the Yoga Village Co-op organizer.

Photo by Bellainfinity