Curry yogurt rice salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
5 cups uncooked HYTOP Instant Brown rice whole grain 1 cup chopped red onion2 cup chicken broth 3 cups water 1 10oz bag of frozen peas 3 tbls cumin1 clove garlic minced 5 tbls curry powder 3 tbls tumeric3 oz dried mango (chopped into thin strips) 2/3 cup chopped Almonds roasted 1 cup low fat plain yogurt 1/2 cup chopped fresh parsley salt and pepper to tast
place uncooked rice, chicken broth, water, garlic, 2tbls tumeric, 2 tbls cumin, 3 tlbs curry, frozen peas, and onion into large bowl. micowave for 15 min or untell cooked.
mix in all other ingredients and place in fridge over night. Salt and pepper to tast and serve cold
Serving Size: makes 20, 1/2 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user MISTYMW.
mix in all other ingredients and place in fridge over night. Salt and pepper to tast and serve cold
Serving Size: makes 20, 1/2 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user MISTYMW.
Nutritional Info Amount Per Serving
- Calories: 176.9
- Total Fat: 3.7 g
- Cholesterol: 1.2 mg
- Sodium: 139.0 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 2.9 g
- Protein: 5.0 g
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