Oriental Curried Rice Salad

1. Cook the rice according to package directions and cool.

2. Cook the peas and cool.

3. Chop celery and onion.

4. Mix the rice, peas, celery and onion.

5. While the rice is cooking mix all the ingredients for the dressing.

6. Mix the dressing into the rice mixture.

7. Cool for several hours.

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Nutrient	Quantity
Total fats	83.6836 g
Protein	29.1241 g
Carbohydrates	289.4265 g
Energy	2027.9237 kCal
Fatty acids, total saturated 18:3 undifferentiated	5.4219 g
Water	197.6785 g
Aspartic acid	2.9264 g
Calcium, Ca	112.546 mg
Lutein + zeaxanthin	428.745 g
Fiber, total dietary	15.862 g
Fatty acids, total saturated 22:0	0.0499 g
Carotene, beta	409.36 g
Niacin	24.5432 mg
Vitamin A, RAE	33.36 g
Fatty acids, total trans-polyenoic	1.2606 g
Arginine	2.2577 g
Riboflavin	0.4408 mg
Tocopherol, beta	0.9826 mg
Fatty acids, total polyunsaturated 15:0	0.0074 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	4.5689 g
Fatty acids, total saturated 20:1	0.3826 g
Glutamic acid	6.123 g
Sodium, Na	141.869 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1136 g
Total lipid (fat)	83.6836 g
Manganese, Mn	10.8138 mg
Fructose	0.5906 g
Proline	1.4037 g
Fatty acids, total saturated 16:0	3.8989 g
Fatty acids, total saturated 8:0	0.0074 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	35.9411 g
Sucrose	4.8446 g
Choline, total	89.0385 mg
Sugars, total	6.8002 g
Serine	1.551 g
Fatty acids, total saturated 10:0	0.0631 g
Fatty acids, total saturated 18:0	1.0397 g
Vitamin B-6	1.8859 mg
Selenium, Se	64.007 g
Ash	5.7268 g
Tocotrienol, delta	0.222 mg
Fatty acids, total saturated 18:1 undifferentiated	29.9155 g
Pantothenic acid	4.3132 mg
Phenylalanine	1.5473 g
Fatty acids, total polyunsaturated 22:1 c	0.1006 g
Copper, Cu	1.1851 mg
Betaine	0.1515 mg
Thiamin	2.0369 mg
Methionine	0.6699 g
Iron, Fe	5.5535 mg
Carbohydrate, by difference	289.4265 g
Phosphorus, P	1193.353 mg
Folate, total	139.74 g
Tocopherol, gamma	72.6641 mg
Fatty acids, total saturated 22:1 undifferentiated	0.1006 g
Alanine	1.7479 g
Valine	1.7651 g
Fatty acids, total saturated 18:2 undifferentiated	36.5056 g
Glycine	1.4785 g
Glucose (dextrose)	0.616 g
Fatty acids, total saturated 14:0	0.1095 g
Zinc, Zn	8.152 mg
Isoleucine	1.275 g
Tocopherol, delta	22.0277 mg
Fatty acids, total saturated 12:0	0.0187 g
Fatty acids, total polyunsaturated	41.9275 g
Tocotrienol, gamma	4.958 mg
Leucine	2.4794 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0037 g
Tocotrienol, alpha	1.6432 mg
Fatty acids, total trans-polyenoic 18:3i	0.851 g
Fatty acids, total polyunsaturated 18:2 i	0.4059 g
Vitamin A, IU	680.755 IU
Folate, DFE	139.74 g
Tryptophan	0.3873 g
Vitamin C, total ascorbic acid	4.8675 mg
Phytosterols	9.69 mg
Fatty acids, total polyunsaturated 16:1 c	0.1097 g
Galactose	0.7272 g
Fatty acids, total polyunsaturated 18:1 c	29.714 g
Fatty acids, total saturated 20:0	0.3123 g
Tocotrienol, beta	0.333 mg
Starch	268.287 g
Tyrosine	1.1162 g
Vitamin K (phylloquinone)	46.6095 g
Fatty acids, total saturated	5.5749 g
Histidine	0.7656 g
Fatty acids, total monounsaturated	30.5123 g
Threonine	1.107 g
Folate, food	139.74 g
Fatty acids, total polyunsaturated 24:0	0.0629 g
Vitamin E (alpha-tocopherol)	18.0763 mg
Fatty acids, total trans	1.2606 g
Magnesium, Mg	450.811 mg
Lysine	1.162 g
Potassium, K	1340.867 mg
Cystine	0.3613 g
Fluoride, F	6.06 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 teaspoon	9.177	2.2954	0
Salt	0.5 teaspoon	0	0	0
Rice	2 cups	1357.9	282.125	11.84
Curry powder	2.5 teaspoon	0	0	0
Vinegar	2 teaspoons	2.1	0.093	0
Celery	1.5 1/2	24.24	4.4996	0.2576
Soya Sauce	3 tablespoons	0	0	0
red onion	0.25 cup	0	0	0
celery seed	0.5 teaspoon	3.92	0.4135	0.2527
pea	0 bag	0	0	0
salad oil	0.33 cup	630.5867	0	71.3333