Curried Rice Egg Salad - cooking recipe

Ingredients

12 ounces long grain and wild rice blend
6 hard-boiled eggs
1 1/2 - 2 teaspoons curry powder
8 ounces broccoli, chopped
6 large tomatoes
8 ounces plain low-fat yogurt

Preparation

Cook rice according to package. Set aside to cool.
Slice 1 egg, reserving middle slices for garnish.
Chop all the eggs coarsely.
Stir yogurt and curry together. Stir in rice, chopped eggs and broccoli. Chill.
Prior to serving, cut each tomato into 6 sections and place on individual plates that are lined with lettuce or spinach leaves.
Top each evenly with egg mixture.
Garnish with egg slices.