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Curried Brown Rice Salad Recipe

Whenever she needs a potluck salad, Carol Dodds turns to this tried-and-true favorite. "It's among my most requested recipes—everyone raves about it," she writes from Aurora, Ontario. "Folks love the crunch from the chopped apple and toasted almonds. And I love that I can cook the rice ahead...then it's just a few simple steps to complete it later."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Curried Brown Rice Salad Recipe

Prep: 10 min. + chilling

Yield: 9 Servings

10 10

Ingredients

4 cups cooked brown rice, cooled
1 cup chopped tart apple
1/2 cup raisins
1/2 cup chopped onion
1/2 cup slivered almonds, toasted
1/4 cup reduced-fat mayonnaise
1/4 cup fat-free plain yogurt
3 teaspoons curry powder
1/2 teaspoon salt

Directions

In a large bowl, combine the rice, apple, raisins, onion and almonds. In another bowl, combine the remaining ingredients. Pour over rice mixture and stir to combine. Refrigerate for at least 1 hour before serving. Yield: 6 cups.

Nutritional Analysis: One serving (2/3 cup) equals 205 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 194 mg sodium, 32 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.

Originally published as Curried Brown Rice Salad in Light & Tasty December/January 2002, p49