Curried Brown Rice Salad Recipe

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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."
TOTAL TIME: Prep: 10 min. + chilling
MAKES:9 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 9 servings


  • 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

Nutritional Facts

2/3 cup: 205 calories, 7g fat (1g saturated fat), 2mg cholesterol, 194mg sodium, 32g carbohydrate (0 sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.


  1. 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.
Originally published as Curried Brown Rice Salad in Light & Tasty December/January 2002, p49

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