Curried Rice Salad With Turkey And Peas

• 3/4 cup long-grain rice
• 2 None large carrots, peeled and cut into sticks
• 1 cup frozen peas
• 1 None ripe avocado, stoned, peeled and thinly sliced
• 3/4 cup yogurt
• 1/2 cup 2% milk
• 2 tbsp curry powder
• 1 pinch grated nutmeg
• 2 tbsp oil
• 10 oz turkey breast

1. Cook the rice in boiling salted water according to the package instructions. Cook the carrots and peas in boiling salted water for 4 mins. Drain the rice and vegetables and mix together in a bowl. Stir in the avocado.
2. In another bowl, mix the yogurt, milk, and curry powder. Season with salt, black pepper, and a pinch of nutmeg. Mix with the rice and vegetables and allow flavors to meld for at least 30 mins.
3. Meanwhile, heat oil in a large pan and cook the turkey, turning, for 6-8 mins, or until cooked through. Season with salt and black pepper. Remove from the pan and cut into thin slices. Serve with the rice salad.

longgrain rice, carrots, frozen peas, avocado, yogurt, milk, curry powder, nutmeg, oil, turkey breast

Taken from recipes-plus.com/api/v2.0/recipes/19130 (may not work)