Indian Salad recipe

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Ingredients

1 ½ cups brown rice
4 cups water
1 (10 ounce) can asparagus tips, drained
1 red bell pepper, seeded and diced
2 red apples, cored and diced
¼ cup golden raisins
½ cup heavy cream
1 teaspoon curry powder
1 teaspoon lemon juice
salt and pepper to taste

Nutrition Info

450.9 calories
carbohydrate: 76.9 g
cholesterol: 40.8 mg
fat: 13.7 g
fiber: 6.2 g
protein: 8.3 g
saturatedFat: 7.4 g
servingSize: -
sodium: 217.9 mg
sugar: 15.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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.

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