Indian Salad

Indian Salad

16
stikychikn 0

"This is a very tasty brown rice recipe salad. Mmm!! Very different and tasty served with barbeque meats. I don't think this need to be changed at all, it is so perfect the way it is."

Ingredients

35 m {{adjustedServings}} servings 451 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 451 kcal
  • 23%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 76.9g
  • 25%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Combine the rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes, until rice is tender. Drain, if necessary, and cool.
  2. While the rice is cooling, place golden raisins in a bowl, and fill with enough hot water to cover. Let soak for 20 minutes to plump. Drain.
  3. In a medium bowl, whip cream until soft peaks form. Fold in curry powder, lemon juice, salt and pepper. In a separate bowl, stir together the brown rice, asparagus, red pepper, apples, and raisins. Fold into the curry cream, and chill until serving.
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Reviews

16
  1. 16 Ratings

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I used basmati rice and sour cream (and added less lemon juice as a result) instead of heavy cream and this was really tasty. I definitely recommend fresh or frozen asparagus as opposed to canne...

Very unusual and also pretty tasty. I think fresh asparagus would be better than the canned though (less mushy). I love the curry dressing.

This is a wonderful recipe!! I used it for a family dinner party and it was a hit. I ended up having to write this recipe down for four of my family members.