Curry Salad

• 1 cup brown rice
• 12 cup wheat berries
• 2 cups broccoli, steamed
• 3 tablespoons whole almonds
• 1 14 cups chickpeas
• 14 cup parmesan cheese, freshly grated
• 2 celery ribs, chopped
• 1 cucumber, chopped
• 4 scallions, sliced
• 14 cup raisins
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 teaspoon salt
• 12 cup mayonnaise
• 1 cup plain nonfat yogurt
• 2 teaspoons curry powder
• 12 teaspoon turmeric
• 12 teaspoon chili powder
• 14 teaspoon ground ginger
• 14 teaspoon paprika
• 12 teaspoon salt
• 12 teaspoon black pepper

1. Cook the brown rice: use one part rice to two parts water or stock.
2. Cook the wheat berries: Use one part wheat to three parts water; add 1/2 tsp salt for each cup of wheat.
3. Cook same as the brown rice, but for 1 hour.
4. When the berries are tender, pour off the remaining water.
5. Steam the broccoli.
6. Prepare the curry dressing: stir all the ingredients together.
7. Taste and adjust seasonings, and chill in a covered container.
8. Set aside some of the broccoli and almonds for garnish.
9. Toss the remainder together with all the other ingredients and the dressing.

brown rice, berries, broccoli, whole almonds, chickpeas, parmesan cheese, celery, cucumber, scallions, raisins, green pepper, red pepper, salt, mayonnaise, nonfat yogurt, curry powder, turmeric, chili powder, ground ginger, paprika, salt, black pepper

Taken from www.food.com/recipe/curry-salad-477171 (may not work)