ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Curried Rice Salad

Yield 4 servings

Ingredients

  • 1 cup uncooked rice
  • 1/4 cup dried Bing cherries, chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons mango chutney
  • 1/2 teaspoon curry powder
  • 1 (2.25-ounce) package slivered almonds
  • 1 pear, chopped
  • 1/2 cup seedless grapes, cut in half
  • 1 1/2 teaspoons fresh lemon juice

How to Make It

  1. Cook rice according to package directions; drain and cool.

  2. Combine rice, cherries, and next 3 ingredients, stirring well. Cover and chill.

  3. Bake almonds in a shallow pan at 350°, stirring occasionally, 5 to 10 minutes or until toasted; cool.

  4. Stir almonds, pear, grapes, and lemon juice into rice mixture; serve immediately.