Curried Turkey And Rice Salad

• 4-1/2 cups chicken broth
• 2 cups uncooked long grain rice
• 1 to 2 teaspoons curry powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 cups cubed cooked turkey
• 1 cup golden raisins
• 1 can (8 ounces) water chestnuts, drained and chopped
• 1/2 cup chopped green pepper
• 1/2 cup chopped sweet red pepper
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup slivered almonds, toasted
• Salt and pepper to taste

1. In a saucepan, bring broth to a boil; add rice, curry, ginger and turmeric. Reduce heat; cover and simmer for 25 minutes or until all of the broth is absorbed. Remove from the heat. Add oil and lemon juice; mix well.
2. Transfer to a large bowl; cover and chill. Just before serving, add remaining ingredients and mix well.

chicken broth, long grain rice, curry powder, ground ginger, ground turmeric, olive oil, lemon juice, turkey, golden raisins, water chestnuts, green pepper, sweet red pepper, mayonnaise, sour cream, slivered almonds, salt

Taken from www.tasteofhome.com/recipes/curried-turkey-and-rice-salad/ (may not work)