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Curried Rice Salad

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
  • Total Time
    Prep: 15 min. Cook: 20 min. + cooling
  • Makes
    10 servings

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.

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