Featured

Curried Rice Salad Recipe

Be the first to add a review
Curried Rice Salad Recipe
Curried Rice Salad Recipe photo by Taste of Home
Publisher Photo

Curried Rice Salad Recipe

Be the first to add a review
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: 23 Spring Salad Ideas That’ll Up Your Veggie Game
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min. + cooling
Rate
Comment
Save
Print
VERIFIED BY Taste of Home Test Kitchen
Diabetic Exchange
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.

Popular Videos

  • 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

Subscribe

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCurried Rice Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review

Similar Recipes

More from Taste of Home

RATE
COMMENT
NEXT
RECIPE >
© 2018 RDA Enthusiast Brands, LLC