Curried Rice Salad

• 2 ounces margarine
• 12 cup diced onion
• 13 cup raisins
• 12 cup shredded coconut
• 12 cup diced apple
• 1 teaspoon garlic oil
• 12 teaspoon cumin
• 13 teaspoon yellow food coloring
• 1 pinch chili powder
• 12 teaspoon black pepper
• 12 teaspoon salt
• 34 tablespoon curry powder
• 1 lb converted rice
• 1 liter water
• 1 (19 ounce) can chickpeas
• 34 cup green onion, finely chopped

1. Wash the rice well and strain off all the water.
2. Add the margarine to a large heavy bottomed pot and then the onions, coconut and apples.
3. Add all the spices with the garlic and colouring, mix well.
4. Add the rice and stir to make sure all the rice is coated with the spices.
5. Add the water and bring to a boil.
6. Turn to low and cook for 30 minutes.
7. Remove rice from pot and spread it out on a tray to cool quickly.
8. Place into a storage/ service container and thoroughly mix in the chick peas and green onions.

margarine, onion, raisins, coconut, apple, garlic oil, cumin, yellow food coloring, chili powder, black pepper, salt, curry powder, rice, water, chickpeas, green onion

Taken from www.food.com/recipe/curried-rice-salad-515257 (may not work)