Curry Rice Salad
From dalamy 16 years agoIngredients
- • 4 cups cooked brown rice, 1-1/2 cups fast and natural instant brown rice shopping list
- • 2-1/2 cups reduced sodium chicken broth shopping list
- • 1 Tablespoon butter cooled (cooked in chicken broth) shopping list
- • Reduced sodium chicken broth (enough to cover chicken breasts) shopping list
- • 4 chicken breasts (optional) shopping list
- 1 cup celery, chopped shopping list
- 1/2 cup green bell pepper, chopped shopping list
- 2 green onions, chopped shopping list
- 1/2 cup golden raisins shopping list
- ½ cup slivered almonds, toasted shopping list
- 1/4 cup reduced-fat mayonnaise shopping list
- 1/4 cup reduced fat sour cream or whole yogurt shopping list
- 1 garlic clove, pressed shopping list
- 3 teaspoons curry powder shopping list
- 1/2 teaspoon salt shopping list
- Chopped cilantro for garnish shopping list
How to make it
- Combine rice, water, and butter in a saucepan. Bring to a boil, reduce heat, and cover. Simmer 12 minutes until liquid is absorbed. Fluff with fork and cool.
- Bring broth to a boil, reduce heat to a simmer, add chicken and simmer for 12 minutes. Cover, and let sit for 15 minutes. Cube chicken.
- In a large bowl, combine the rice, chicken, celery, bell pepper, green onions, raisins, and almonds.
- In another bowl, combine mayonnaise, sour cream, garlic, curry powder, and salt. Pour over rice mixture and stir to combine. Garnish with cilantro. Refrigerate for at least 1 hour before serving.
People Who Like This Dish 2
- tinadc Cape Town, ZA
- dalamy Maineville, OH
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