Apricot Chicken and Rice Salad

3 1/2 cups cold water
1/2 tsp salt
1/2 tsp curry powder
1/2 inch piece fresh ginger, peeled and halved
1 box instant brown rice (14 oz)
3/4 cup chopped dried apricots
1/4 cup golden raisins
1/4 cup chives
1 green bell pepper
2 cups diced, cooked chicken breast

Dressing
2 Tbls olive oil
2 Tbls white wine vinegar
2 Tbls dry sherry
1 Tbls mayo
2 tsp Dijon mustard
1/4 tsp black pepper
pinch of cayenne

In a 4 quart pot, bring 1st four ingredients to a boil. Stir in rice, cover tightly, and cook over low heat for about 10 minutes until water is absorbed. While the rice is cooking, combine all dressing ingredients in a small bowl. Remove rice from heat and discard ginger. Stir in apricots, raisins, chives, bell peppers, chicken, and almonds if desired. Add dressing. Cover and refrigerate.

I got this recipe a long time ago - a long time ago - from a friend in Wisconsin. I tried it again tonight. It seemed just as good now as it did then.