Curried Rice Salad

Recipe from

Southern Living


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


Cook rice according to package directions; drain and cool.

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

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

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

October 1996
My Notes

Only you will be able to view, print, and edit this note.

Add Note