Curried Rice Salad


1/2 C rice
1 C pasta
1 red capsicum, chopped
1/2 C sun dried sultanas (pref organic)
1/2 C raw cashew nuts
1/2 tsp curry powder
6 T vinegar (naturally fermented)
6 T olive oil
1 tsp sea salt


Pour rice and pasta shells into boiling salted water.
When cooked rinse over with cold water and pour into salad bowl. Add capsicum, sultanas and cashews.
Put curry powder, vinegar, olive oil and salt in a small jar with lid, shake well. Pour over rice and mix in.

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