4 cups cooked rice (to add extra flavour to your rice, use chicken broth instead of water in the cooking pot)
¾ cup green pepper, finely chopped
3 green onions, finely chopped
3 tbsp. radishes, thinly sliced
2 stalks of celery, finely chopped
1 clove of garlic, pressed
1 tbsp. curry powder (or to taste)
¼ – ½ cup mayonnaise (or whipped salad dressing)
Salt & pepper to taste
Once the rice is cooked and cooled, place in a salad bowl.
Combine all remaining ingredients and mix well.
Refrigerate for approx. 4 hours prior to serving to allow the flavours to blend.
Serve on lettuce.