CURRIED RICE SALAD WITH APPLES AND CASHEWS

This recipe is adapted from the Vegetarian Pleasures cookbook.

4 C cooked brown rice
2/3 C raisins
1/2 C raw cashews
1 C very thinly sliced carrot
1 apple-diced
1 C yogurt
1 t ginger root- chopped fine
dash of cayenne pepper

Cook rice and then chill. Mix all ingredients together. Chill at least 2 hours more. Serve with steamed spinach and cucumber slices dressed with Rachel's homemade dressing. I also like to sprinkle the rice salad with raw grated coconut (unsweetened of course).