Curried Rice Salad Recipe
Curried Rice Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
Recommended: 30 Fall Harvest Salads
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Curried Rice Salad in Taste of Home December/January 1998, p45

Nutritional Facts

1/2 cup: 129 calories, 1g fat (0 saturated fat), 0 cholesterol, 155mg sodium, 26g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

  • 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
  1. 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.
Originally published as Curried Rice Salad in Taste of Home December/January 1998, p45

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