Curried Rice Salad

By Cathe Olson

This easy salad will keep in your refrigerator for days so it's handy for lunch or snacks. Try it with other grains like millet or quinoa too.

4 cups cold cooked brown rice

3/4 cup golden raisins

1/2 cup chopped almonds, toasted

3 tablespoons chopped fresh cilantro

Honey-Curry Dressing (link below)

Place rice, raisins, almonds, and cilantro in large bowl. Pour dressing over rice mixture. Toss until coated. Chill at least one hour before serving. Top with Honey-Curry Dressing.