Curried Rice Salad
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 20 minutes 12 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3/4 cup long-grain rice 1 tbsp curry powder 4 green onions, trimmed and sliced
2 celery stick, sliced 1 small green bell pepper, diced 10 black olives, halved and pitted
1/4 cup golden raisins 1/2 cup toasted slivered almonds 4 tbsps flaked coconut
2 hard-cooked eggs, chopped DRESSING: 1/2 cup mayonnaise 1 tbsp mango chutney
juice and grated rind of 1/2 lime 4 tbsps plain yogurt salt
GARNISH: 2 avocados, peeled and cut into cubes juice of 1/2 lime or lemon



1 Cook the rice in boiling, salted water for about 12 minutes, or until tender. During the last 3 minutes of cooking time, drain away half the water and stir in the curry powder. Leave to continue cooking over a gentle heat until rice is cooked and the water has evaporated.
2 Leave to stand, covered, for about 5 minutes. Toss the rice with a fork, drain away any excess water, and leave to cool.
3 Combine the rice with the remaining salad ingredients, stirring carefully so that the eggs do not bread up.
4 Mix the dressing ingredients together thoroughly. Chop any large pieces of mango in the chutney finely. Stir the dressing into the salad and toss gently to coat.
5 Arrange the rice salad in a mound on a serving dish. Sprinkle the cubed avocado with the lemon juice to keep it green and place around the rice salad before serving.

Back