Instructions: 1. Wash rice until water runs clear. Drain well.

2. In a medium saucepan, heat the oil over medium heat. Add the onions, garlic, curry powder, ginger root and rice. Saute until the rice appears dry, about 4 minutes. Add the salt and the 3-1/2 cups water, cover, bring to a boil, reduce the heat to low and simmer gently until the rice is tender and the water is absorbed, about 15 minutes. Fluff with a fork and set aside to cool.

3. Meanwhile, blanch the broccoli in boiling water to cover for about 45 seconds. Plunge into cold water to stop the cooking; drain well.

4. In a large salad bowl, combine the cooled rice, broccoli, bell pepper and coconut. The salad can be held in the refrigerator for several hours at this point.

5. Before serving, bring the salad to room temperature. Pour the (chilled)

vinaigrette over it and toss well. Taste and adjust the seasonings before serving.

VARIATION: Instead of coconut, add nuts or seeds or bran buds; or add coarsely grated carrot or radish. Vary the chutney dressing with a little tamari soy for more depth.

NOTES : TITLE: Curried Rice and Broccoli Salad with Mango Chutney

Vinaigrette: yellow rice, bright green broccoli and vivid red pepper. A sweet-sour dressing made with mango chutney and lemon.

Good choice for a picnic, potlucks or bag lunch.

We had a variation of this salad-meal yesterday. Liked it! The recipe is one we can play with. A master recipe. I made it with Lundbergs Jubilee rice mix, caramelized turnip cubes and steamed Brussels spouts (instead of broccoli and coconut).

Need to write it up and try it again. We tried Trader Joes Brand of the chutney - sweet - we added extra lemon juice. [PatH]

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