This cold rice salad recipe has made it’s way to just about all of my family and friends. The recipe came from a Naples cookbook and we made it while in Florida so hence the name. It's a fantastic salad to serve at brunch or lunch but be ready to share the recipe because it is addictive. I like to chop so making this salad is mildly therapeutic for me. Feel free to add chicken or shrimp for a complete meal.
Naples Rice Salad
½ cup. Craisins (can use a mixture of dried blueberries/cranberries)
1 bunch chopped scallions
1 red pepper – chopped
1 yellow pepper – chopped
½ tin (1 cup) honey-roasted cashews
1 package frozen baby peas- thawed
2 boxes Uncle Ben’s White & Wild Rice (with spice packet)
¼ cup honey
¼ cup white wine vinegar
¼ cup olive oil
2 tsp. curry powder
Cook rice according to package directions. Allow to cool. Mix in next six items to rice. (Add nuts at the end otherwise they get too soft.) Mix last four ingredients to make dressing. Add to rice mixture. Get your fork ready!