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Curried Rice Salad

July 18, 2009

~ Mary ~

 

Oh this is a good one and it’s been in my favorites since way back when (I think since before craisins were invented!).  Ever needed one of those versatile salads that’ll literally take anything you throw at it?  This one fits the bill – I made it up one day a bazillion years ago and LOVE it every time I make it.  It’s a wonderful meatless main dish and makes a great addition to any pot luck.  If you want you can add cooked/grilled chicken.

Here’s the original the quantities were added years later for the store.  Scroll on down and I’ll give you the most current update.

 

 

Curried Rice Salad

Cook and let COOL

           1 Cup Jasmine Rice makes 3 Cups Cooked

Mix Dressing together then set aside:

          1 Cup Plain Yogurt (can use 1/2  mayo)

          1/2 Cup Milk

          2 Tbsp Curry Powder

          1 tsp Kosher Salt

In large bowl combine:

          1 Cup Peas

          1 Cup Raisins and Craisins

          1 Cup Chopped Green Onions

          1 Cup Whole Mixed Nuts – optional

          1 Cup Coconut – optional

           2 Cups Diced Cooked Chicken – optional

          Dressing

          Cooked Rice

If  there’s any left the next day you may want to add a little more milk to loosen it up.  

2 Comments leave one →
  1. July 20, 2009 5:47 am

    I never would have thought of putting yogurt into a rice salad… I look forward to trying this salad VERY soon!!Figtreeapps

  2. July 20, 2009 10:14 am

    This looks really interesting. Like figtree, I wouldn’t have thought of putting yogurt in a rice salad, but it makes it more nutritionally complete and probably helps to tie it together.

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