Bagley Rice Salad

• 1 (5 ounce) packageof mahatma saffron rice mix
• 2 -3 hard-boiled eggs
• 10 baby carrots
• 3 green onions
• 12 stalk celery heart
• 14 red bell pepper
• 1 tablespoon mayonnaise
• salt and pepper
• 3 sprigs Italian parsley
• 1 teaspoon curry
• 1 tablespoon cider vinegar

1. Cook the rice according to the directions.
2. Chop 2 of the eggs and use one for a garnish.
3. Blanch the Carrots and Red Bell Pepper.
4. Chop the celery in a processor along with the green onions, parsley and carrots.
5. Put together the dressing: Mayo, curry and vinegar.
6. Mix together and present in a Blue pottery bowl.
7. The yellow contrast of the rice will make a beautiful presentation.
8. Garnish with slices of the last hardboiled egg,.

saffron rice, eggs, carrots, green onions, red bell pepper, mayonnaise, salt, parsley, curry, cider vinegar

Taken from www.food.com/recipe/bagley-rice-salad-300471 (may not work)