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
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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
Reviews forCurried Rice Salad
My Review
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
