Curried Turkey and Rice Salad Recipe

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I adapted this recipe from one of my many cookbooks, and the entire family was pleased with the outcome.

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Curried Turkey and Rice Salad Recipe

Prep: 35 min. + chilling

Yield: 8-10 Servings

35 35

Ingredients

4-1/2 cups chicken broth
2 cups uncooked long grain rice
1 to 2 teaspoons curry powder
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 cup olive oil
1/4 cup lemon juice
2 cups cubed cooked turkey
1 cup golden raisins
1 can (8 ounces) water chestnuts, drained and chopped
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup Hellmann's® Real Mayonnaise

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1/2 cup sour cream
1/2 cup slivered almonds, toasted
Salt and pepper to taste

Directions

In a saucepan, bring broth to a boil; add rice, curry, ginger and turmeric. Reduce heat; cover and simmer for 25 minutes or until all of the broth is absorbed. Remove from the heat. Add oil and lemon juice; mix well.
Transfer to a large bowl; cover and chill. Just before serving, add remaining ingredients and mix well. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 cup) equals 434 calories, 21 g fat (4 g saturated fat), 33 mg cholesterol, 510 mg sodium, 48 g carbohydrate, 3 g fiber, 14 g protein.

Originally published as Curried Turkey and Rice Salad in Home-Style Soups, Salad and Sandwiches Cookbook , p57