Curried Rice Salad Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Combine raisins,lime juic,and sugar in small bowl;set aside.
Bring 4 qts. water to a boil in a large pot. Add 1 Tbs. salt and rice to boiling water and cook until just tender,12 to 14 mins. Drain rice,spread on rimmed baking sheet and cool completely,at least 20 mins.
Melt butter in empty pot over medium heat. Cook onion and jalapeno till soft,about 5 mins. Add ginger,garlic and curry and cook till fragrant,about 30 seconds. Off heat,stir in raisin mixture.
Toss rice,raisin mixture,and cilantro in large bowl until combined. Season with salt. Serve. (Salad can be refrigerated for 1 day.Bring to room temperature before serving).
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user HBEAR30.
2/3c raisins or currents1/4c juice from 2 to 3 limes3/4tsp sugarsalt2 c basmati or long grain rice3Tbs unsalted butter1 onion,chopped fine1 jalapeno chile,seeded and minced1Tbs grated fresh ginger1 garlic clove,minced1-1/2tsp curry powder3Tbs finely chopped fresh cilantro
Combine raisins,lime juic,and sugar in small bowl;set aside.
Bring 4 qts. water to a boil in a large pot. Add 1 Tbs. salt and rice to boiling water and cook until just tender,12 to 14 mins. Drain rice,spread on rimmed baking sheet and cool completely,at least 20 mins.
Melt butter in empty pot over medium heat. Cook onion and jalapeno till soft,about 5 mins. Add ginger,garlic and curry and cook till fragrant,about 30 seconds. Off heat,stir in raisin mixture.
Toss rice,raisin mixture,and cilantro in large bowl until combined. Season with salt. Serve. (Salad can be refrigerated for 1 day.Bring to room temperature before serving).
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user HBEAR30.
Nutritional Info Amount Per Serving
- Calories: 167.2
- Total Fat: 6.2 g
- Cholesterol: 15.5 mg
- Sodium: 3.1 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 1.9 g
- Protein: 1.8 g
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