YIELD: 24 SANDWICHES
2 qts. water
2 lbs. blend of basmati rice, wheat berries and tomato-orzo pasta
2 cups plain yogurt
2 cups mayonnaise
2 Tbsps. plus 1 tps. curry powder
1½ tsps. salt
1 Tbsp. plus 2 tsps. sugar
1 cup fresh or frozen peas
1 cup diced red bell pepper
1½ cups diced celery
2 cups golden raisins
1 cup cashew halves
salt and pepper to taste
12 6" white or whole wheat pocket pitas, halved
4½ lbs. turkey breast, sliced thick
1. To boiling water, stir in rice blend. Bring back to a boil, then reduce to a simmer, covered, for 12 minutes or until no liquid remains. Cool rice immediately.
2. For the dressing, in a bowl, whisk together yogurt, mayonnaise, curry powder, salt and sugar.
3. To cooled rice, thoroughly blend in peas, bell pepper, celery, raisins, cashews and dressing. Season with salt and pepper to taste. Chill for service.
4. To each pita half, layer 3 oz. sliced turkey. Divide curried-rice mixture evenly to stuff each sandwich. (For a wrap presentation, combine fresh greens with curried rice and turkey in a rolled-up tortilla.)
Photo and recipe: Indian Harvest Specialtifoods Inc.