Prep: 3 minutes; Cook: 7 minutes.
Health MARCH 2008
1. Preheat oven to 325°. Place almonds in even layer on baking sheet. Toast until lightly golden, 5–7 minutes. Cool.
2. Microwave the rice according to package directions. Combine hot rice and next 4 ingredients (through scallions) in a large bowl.
3. In a separate bowl, whisk together the remaining ingredients. Toss rice salad with curry mixture until well seasoned. Stir in toasted almonds and serve.
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