This is a very good rice salad. I prefer to use brown basmati rice but certainly you can use some other variety if
you would like to. If you have leftover rice all the better but if not just make three or four cups rice depending on how long you want to eat the dish or how many people you are feeding.
There are two things you want to have ready for this recipe. One, the rice, and the other a nice sour cream dressing to pour over the salad.
To make the sour cream dressing take 1 package of firm non GMO tofu (the silken is excellent) and put in your blender along with 4 tablespoons of freshly squeezed lemon juice and 1/4 or a bit more sea salt.
Put the rice in a large bowl and mix in:
1 cup chopped peeled cucumber
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/4 cup thinly sliced green onions including some of the green tops
3/4 cup fresh or frozen peas (I never cook these peas as they are delicious as they are.)
4 tablespoons mango chutney
1 tablespoon lemon juice
3 teaspoons curry powder
1/4 teaspoon cumin
Now pour your sour cream dressing over the salad and chill. This salad is good by itself but it you like more spice
and like it hotter use a nice salsa or whatever hot sauce you like. Serve this separately and enjoy a delicious cold rice salad.