Indian Salad


* 1 1/2 cups brown rice
* 4 cups water
* 1 (10 ounce) can asparagus tips, drained
* 1 red bell pepper, seeded and diced
* 2 red apples, cored and diced
* 1/4 cup golden raisins
* 1/2 cup heavy cream
* 1 teaspoon curry powder
* 1 teaspoon lemon juice
* salt and pepper to taste


1. Combine the rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes, until rice is tender. Drain, if necessary, and cool.
2. While the rice is cooling, place golden raisins in a bowl, and fill with enough hot water to cover. Let soak for 20 minutes to plump. Drain.
3. In a medium bowl, whip cream until soft peaks form. Fold in curry powder, lemon juice, salt and pepper. In a separate bowl, stir together the brown rice, asparagus, red pepper, apples, and raisins. Fold into the curry cream, and chill until serving.