Curry Rice Salad
In a hurry for a great curry dish? This rice salad is absolutely to die for. It's simple to make and offers a rewarding taste. Pair it with chicken, beef or fish for a complete meal that's fit for a king or queen.
Ingredients
- 6 ounce(s) rice, long grain & wild
- 2 cup(s) chicken broth
- 1 cup(s) golden raisins
- 1 cup(s) water
- 1/2 cup(s) onions, spring or scallions (includes tops and bulb), raw
- 1 cup(s) chopped pecans
- 16 ounce(s) garbanzo beans
- 333/500 cup(s) mayo
- 1 tablespoon(s) spices, curry powder
- 1 tablespoon(s) honey
- 1 tablespoon(s) vinegar, apple cider
- 1/8 teaspoon(s) spices, pepper, red or cayenne
- 2 teaspoon(s) dijon mustard
- 1 teaspoon(s) sauce, worcestershire
Instructions
- Add the chicken broth, rice and seasoning packet to a saucepan.
- Let come to a boil, reduce heat to low, cover, and simmer 20-25 minutes or until liquid has evaporated and rice is soft.
- Soak raisins in 1 cup of hot water for 10 minutes, then drain.
- Toast the pecans in a 350 degree oven until they release their aroma.
- Once the rice is ready, transfer it to your serving bowl, add the green onions, raisins, pecans and beans, and stir gently.
- To prepare curry dressing add mayonnaise, curry powder, honey, apple cider vinegar, ground red pepper, prepared Dijon mustard and Worcestershire sauce in a small bowl and stir thoroughly.
- Serve with a dollop of curry dressing on a bed of lettuce leaves.
Nutrition
Calories: 5965.6kcalCarbohydrates: 874.31gProtein: 211.46gFat: 185.59gSaturated Fat: 20.76gCholesterol: 61.54mgSodium: 11791.67mgFiber: 203.53gSugar: 49.04g
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