Indian Salad15 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“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.” - by stikychikn
Original recipe yields 4 servings
- 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.
- 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.
- 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.
Amount Per Serving (4 total)
- 451 cal
- 13.7 g
- 76.9 g
Based on a 2,000 calorie diet
Reviews (15)Rate This Recipe
"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 canned. If ..." See moreyou can't get it then substitute another fresh veggie like green beans or zucchini/yellow squash, etc. I love pretty much anything Indian inspired but I'd never thought to add a creamy dressing to my rice before."
"Very unusual and also pretty tasty. I think fresh asparagus would be better than the canned though (less mushy). I love the curry dressing...." See more"
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