Curried Rice Salad With Turkey And Peas

1. 1

   Cook the rice in boiling salted water according to the package instructions. Cook the carrots and peas in boiling salted water for 4 mins. Drain the rice and vegetables and mix together in a bowl. Stir in the avocado.

2. 2

   In another bowl, mix the yogurt, milk, and curry powder. Season with salt, black pepper, and a pinch of nutmeg. Mix with the rice and vegetables and allow flavors to meld for at least 30 mins.

3. 3

   Meanwhile, heat oil in a large pan and cook the turkey, turning, for 6-8 mins, or until cooked through. Season with salt and black pepper. Remove from the pan and cut into thin slices. Serve with the rice salad.

* Per serving · 4 servings · Values may vary.

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