Apricot-Chicken Rice Salad - cooking recipe

Ingredients

3 1/2 cups cold water
1/2 teaspoon salt
1/2 teaspoon curry powder
1 1/2 inches fresh ginger, peeled and halved
1 (14 ounce) box instant brown rice
3/4 cup chopped dried apricot
3/4 cup golden raisin
1/4 cup chives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cups cooked chicken breasts, diced
1/4 cup toasted sliced almonds
Dressing
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons dry sherry
1 tablespoon mayonnaise
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
1 pinch cayenne

Preparation

In a 4 quart pot, bring the first 4 ingredients to a boil.
Stir in rice, cover tightly and cook over low heat for about 10 minutes until water is absorbed.
While the rice is cooking, combine all dressing ingredients in a small bowl.
Remove rice from heat and discard ginger.
Stir in apricots, raisins, chives, bell peppers, chicken and almonds.
Add dressing.
Cover and refrigerate.