Curried Rice Salad
This is a refreshing alternative to potato salad. I rely on dishes like this often for open houses or entertaining friends.—Pat Medley, Fayetteville, Arkansas10 ServingsPrep: 15 min. Cook: 20 min. + cooling
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 Hellmann's® Real Mayonnaise
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- 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.
Nutrition Facts: 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.