Curried Rice Salad

20 ml pumpkin seeds 1 1/2 tbsp
20 ml curry powder 4 tsp
50 ml vegetable broth 1/4 cup
30 ml olive oil 2 tbsp
30 ml red wine vinegar 2 tbsp
500 ml cooked long-grain white rice 2 cup
125 ml green peas , thawed if frozen 1/2 cup
2 scallions, thinly sliced 2
30 ml golden raisins 2 tbsp
1 small granny smith apple, chopped 1
1 ml salt 1/4 tsp
1 ml pepper 1/4 tsp

In a small dry skillet; toast pumpkin seeds over medium-low heat stirring frequently, for 2 to 3 minutes or until they begin to pop and are lightly brown. Transfer seeds to plate to cool.

In same skillet; lightly toast curry powder over low heat, stirring constantly for 1 to 2 minutes or until fragant. Transfer to large bowl.

In a small bowl; whisk broth, oil and vinegar. Add rice, peas, scallions, raisins, pumpkin seeds, apple, salt and pepper. Toss to combine. Serve at once.

Serves 6