Cook rice and set aside to cool in a large bowl. Toast almonds in 350 degree F oven for 7 – 10 minutes and set aside to cool.
Stir almonds, celery, red and green peppers, green onions and cilantro into the cooled rice.
In small bowl, mix lemon juice, olive oil, curry and pepper. Pour dressing onto rice mixture, stirring thoroughly. Adjust the seasoning if necessary.
Makes 4 servings
This salad is wonderful and quick to make, especially if you have leftover rice. You can also add 1 cup of leftover chicken or turkey, diced, instead of the almonds or in addition to them.
