Curried Turkey and Rice Salad

Name: Curried Turkey and Rice Salad
Prep time: 35 min
Total time: 35 min
Yield: 8-10 servings.
Cuisine: Indian Recipes
Ingredients: 4-1/2 cups chicken broth; 2 cups uncooked long grain rice; 1 to 2 teaspoons curry powder; 1/2 teaspoon ground ginger; 1/2 teaspoon ground turmeric; 1/4 cup olive oil; 1/4 cup lemon juice; 2 cups cubed cooked turkey; 1 cup golden raisins; 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

I adapted this recipe from one of my many cookbooks, and the entire family was pleased with the outcome.

Ingredients

4-1/2 cups chicken broth
2 cups uncooked long grain rice
1 to 2 teaspoons curry powder
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 cup olive oil
1/4 cup lemon juice
2 cups cubed cooked turkey
1 cup golden raisins
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.

Nutrition Facts

1 cup: 434 calories, 21g fat (4g saturated fat), 33mg cholesterol, 510mg sodium, 48g carbohydrate (12g sugars, 3g fiber), 14g protein.

Originally published as Curried Turkey and Rice Salad in Home-Style Soups, Salad and Sandwiches Cookbook

Reviews

Click stars to rate

Average Rating:

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!