Curried Rice Salad Recipe

Curried Rice Salad Recipe photo by Taste of Home

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This is a refreshing alternative to potato salad. I rely on dishes like this often for open houses or entertaining friends.—Pat Medley, Fayetteville, Arkansas

This recipe is:

Diabetic Friendly

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Curried Rice Salad Recipe

Prep: 15 min. Cook: 20 min. + cooling

Yield: 10 Servings

15 20 35

Ingredients

2-1/4 cups water
1 cup uncooked long grain rice
1 tablespoon butter
1 teaspoon salt, optional
1 cup frozen peas, partially cooked
1 cup thinly sliced celery
4 green onions, sliced
1/2 cup mayonnaise
1/2 cup prepared chutney
1 teaspoon curry powder
Lettuce leaves, optional

Directions

In a saucepan, combine water, rice, butter and salt if desired; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Cool. Add peas, celery and onions. In a small bowl, combine mayonnaise, chutney and curry powder; add to rice mixture and stir well. Serve in a lettuce-lined bowl if desired. Yield: 10 servings.

Nutritional Analysis: One 1/2-cup serving (prepared with margarine and fat-free mayonnaise and without salt) equals 129 calories, 1 g fat (0 saturated fat), 0 cholesterol, 155 mg sodium, 26 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

Originally published as Curried Rice Salad in Taste of Home December/January 1998, p45