Summer Rice Salad

Ingredients:
1 1/2 cups brown rice
250 g broccoli
440 g can unsweetened pineapple pieces
1 red bell pepper, diced
4 hard-boiled eggs, quartered
Dressing:
1/4 cup olive oil
1 1/2 tbsp white vinegar
1 clove garlic, crushed
1 tsp curry powder

Directions:
Add rice gradually to large saucepan of boiling water; boil rapidly uncovered for  30 minutes, or until just tender; drain. Rinse rice under cold running water; drain well. Cut broccoli into flowerettes; boil, steam or microwave until just tender; drain, rinse under cold water. Drain pineapple,reserve 1 tablespoon of juice.
Combine rice, broccoli, pineapple and bell pepper in bowl with dressing. Add egg just before serving.
Dressing:
Combine ingredients in jar , add reserved pineapple juice. Serve