1 can (8 ounces) water chestnuts, drained and chopped
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup slivered almonds, toasted
Salt and pepper to taste
Directions
In a saucepan, bring broth to a boil; add rice, curry, ginger and turmeric. Reduce heat; cover and simmer for 25 minutes or until all of the broth is absorbed. Remove from the heat. Add oil and lemon juice; mix well.
Transfer to a large bowl; cover and chill. Just before serving, add remaining ingredients and mix well.
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Mnbakerandmom
Jan 18, 2019
This recipe is an adaptation so I don’t feel badly saying I also adapted it. I had most of the ingredients and decided to forge ahead. I didn’t have any regular rice so I used a combo of wild rice and quinoa with the stock and spices listed. I used Garam masala for my curry and used maybe half of the mayo/sour cream dressing. I used Greek yogurt instead of sour cream. Holy yumminess! The raisins (I used regular ones) are such a nice compliment to the curry. It’s so tasty- surprised it hasn’t been review yet. A little time consuming with having to cook “rice” and then cook before adding rest but not complicated. Highly recommend!
Reviews
This recipe is an adaptation so I don’t feel badly saying I also adapted it. I had most of the ingredients and decided to forge ahead. I didn’t have any regular rice so I used a combo of wild rice and quinoa with the stock and spices listed. I used Garam masala for my curry and used maybe half of the mayo/sour cream dressing. I used Greek yogurt instead of sour cream. Holy yumminess! The raisins (I used regular ones) are such a nice compliment to the curry. It’s so tasty- surprised it hasn’t been review yet. A little time consuming with having to cook “rice” and then cook before adding rest but not complicated. Highly recommend!