Curried Rice Salad

curry-rice-salad Recipe
Yunhee Kim
Turn microwave brown rice into a hearty salad by adding almonds, raisins, grapes, celery, and curry powder.

Yield:

Makes 4 servings (serving size: 1 1/2 cups)

Recipe Time

Prep: 3 Minutes
Cook: 7 Minutes

Nutritional Information

Calories 310
Fat 11 g
Satfat 1 g
Monofat 6 g
Polyfat 2 g
Protein 6 g
Carbohydrate 50 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 163 mg
Calcium 52 mg

Ingredients

1/2 cup sliced almonds
2 (8.8-ounce) packages microwavable brown rice (such as Uncle Ben's)
1 cup chopped celery
1/2 cup dried currants
2 cups seedless red grapes, halved
1/2 cup sliced scallions
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
4 teaspoons honey
1 teaspoon curry powder
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 325°. Place almonds in even layer on baking sheet. Toast until lightly golden, 5–7 minutes. Cool.

2. Microwave the rice according to package directions. Combine hot rice and next 4 ingredients (through scallions) in a large bowl.

3. In a separate bowl, whisk together the remaining ingredients. Toss rice salad with curry mixture until well seasoned. Stir in toasted almonds and serve.

Note:

Laura Martin Zapalowski,

March 2008
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