Curried Brown Rice And Wheatberry Salad

Ingredients

2 cups, tightly packed, cooked brown rice

2 cups, tightly packed, cooked spelt or wheatberries

1 can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas

1/4 cup chopped chives

1 red pepper, diced

1 broccoli crown, broken into small florets and steamed four minutes

1/4 cup chopped or slivered almonds, lightly toasted

1/4 cup raisins (I used dried cranberries)

For the dressing:

3 tablespoons fresh lemon juice

3/4 teaspoon curry powder (more to taste)

Pinch of turmeric

1/4 teaspoon chili powder (optional)

Salt to taste

1 small garlic clove, minced or pureed

3 tablespoons extra virgin olive oil

1/3 cup plain fat free yogurt

Lettuce leaves or radicchio leaves for serving (optional)

From NYTimes Recipes For Health. I Love Summer, Grainy Salads.

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