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Curried Rice Salad

Budget.Gourmet's picture
My husband loves the Curried Rice Salad! This tasty salad is one of my favorites too. I serve this quiet often at home! Try this delicious Curried Rice Salad for yourself.
  Salt 1 Teaspoon
  Basmati rice/Brown rice 1 Cup (16 tbs)
  Plain low-fat yogurt 1 Cup (16 tbs)
  Curry powder/Mild 1/2 cup currants 2 Tablespoon (Hot)
  Sunflower seeds 1⁄2 Cup (8 tbs)
  Peeled thinly sliced cucumbers 1 Cup (16 tbs), quartered with seeds removed
  Thinly sliced scallion 1 Cup (16 tbs) (Including Most Of The Green Parts)
  Dry roasted peanuts 1⁄2 Cup (8 tbs)
  Finely chopped chutney 1⁄4 Cup (4 tbs) (Major Grey's)
  Granny smith apple/Other tart apple 1⁄2 , peeled, cored, and diced
  Salt To Taste
  Freshly ground black pepper To Taste

Following the package directions, bring the quantity of water indicated to a boil in a heavy saucepan.
Add the salt and rice and simmer, covered, until all the water is absorbed.
Drain the rice and transfer it to a large bowl to cool.
Once it is cooled, stir in the remaining ingredients: yogurt, curry, currants, sunflower seeds, cucumber, scallions, peanuts, chutney, apple, salt, and pepper and taste for seasonings.

Recipe Summary

Side Dish

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1577 Calories from Fat 485

% Daily Value*

Total Fat 58 g88.9%

Saturated Fat 9.4 g47%

Trans Fat 0 g

Cholesterol 13.6 mg4.5%

Sodium 2773.1 mg115.5%

Total Carbohydrates 224 g74.6%

Dietary Fiber 25.5 g101.9%

Sugars 32 g

Protein 53 g106.5%

Vitamin A 49.7% Vitamin C 41.8%

Calcium 72% Iron 81.9%

*Based on a 2000 Calorie diet

Curried Rice Salad Recipe