Ingredients

• 1 cup chopped onion
• 1 clove garlic, minced
• 1 Tbsp. olive oil
• 1-1/2 cups basmati rice
• 1 tsp. curry powder
• 2 cups chicken broth
• 1 cup snow peas, strings pulled and sliced diagonally
• 1 cup julienne carrots
• 2/3 cup raisins or dried cranberries
• 1/3 cup vegetable oil
• 1/3 cup white wine vinegar
• 1 Tbsp. curry powder
• 1/2 to 3/4 tsp. cayenne (to taste)
• 1 jar (24 oz.) DEL MONTE® SunFresh® Pineapple Chunks, drained
• 1/2 cup coarsely chopped peanuts
• Cilantro

Preperation

1. Cook onion and garlic in oil in large saucepan until onion is tender.  Add rice and 1/2 teaspoon curry powder; cook 3 minutes.  Add broth.  Bring to boil; reduce heat and simmer 25 to 30 minutes or until rice is tender.  Cool completely.
2. Saute snow peas and carrots lightly with a little oil to soften slightly.
3. Combine cooled rice, peas, carrots and raisins in large bowl.
4. Combine oil, vinegar, honey, remaining curry powder and cayenne.
5. Toss with rice mixture.  Season to taste with salt and pepper.  Gently stir in fruit.  Chill at least 2 hours.  Garnish with peanuts and cilantro and serve over lettuce leaves.

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