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Curried Rice Salad

What you need: 

2 cups cooked rice, chilled
(I use a mixture of red,organic brown, and plain brown)
I cook it the day before in a microwave steamer and then refrigerate.
1 sm red pepper, chopped
1 sm green pepper, chopped
2 green onions, chopped
1 stalk celery, chopped
1 clove garlic, minced
3 dried apricots, chopped (I use about 6)
2 tablespoon (plumped) raisins
2 tbs.slivered almonds
1/3 c.wine vinegar
1/2 c.olive oil ( or mixture of canola & olive)
1 tbs.lemon juice
1 tablespoon sugar
1 teaspoon curry powder (I use more)

What you do: 

Chop all vegetables (not too fine). Mix all together and refrigerate overnight. This will keep up to one week in the refrigerator. That is if you can avoid snacking. This is really delicious.

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
6-10
Recipe Category: 

SO HOW'D IT GO?

I doubled this (because I knew we would like it) Third day was the best flavour..Made wraps with fried tofu that were a big hit with my guests. :)>>>

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I used this as a base recipe for what I had and it turned out excellent!  I cooked brown instant rice and threw some frozen green peppers and onions in a pan with the olive oil.  Then added some edamame, shredded carrots, almonds, raisins with the wine vinegar, curry, lemon juice and agave nectar.  I added some coconut and some ginger also.  Love it! :)

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Really good.  The dressing is especially awesome!  ;)b

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