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Curried Walnut Rice Salad
SUBMITTED BY:
Rhoda Wenger
PHOTO BY:
Trinity
"'As a busy wife and mother of eight, I'm always on th look out for tasty and nutritious recipes,' shares Rhoda Wenger of Pilot Mountain, North Carolina. 'With its mild curry flavor, nutty crunch and veggie garnish, this one easily passed my test!'"
RECIPE RATING:
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PREP TIME
15 Min
READY IN
15 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1 3/4 cups brown rice, cooked and cooled
1 medium cucumber, diced
1/2 cup chopped onion
1 large carrot, shredded
1 tablespoon minced fresh parsley
3 tablespoons fat-free mayonnaise
2 tablespoons canola oil
1 tablespoon lemon juice
2 teaspoons honey
1 teaspoon curry powder
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped walnuts, toasted
4 medium tomatoes, cut into wedges
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DIRECTIONS
In a large bowl, combine the first five ingredients. In another bowl, whisk mayonnaise, oil, lemon juice, honey, curry powder, garlic, salt and pepper; stir into rice mixture. Just before serving, stir in nuts. Garnish with tomatoes.
FOOTNOTE
Nutritional Analysis: One serving (3/4 cup) equals 198 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 276 mg sodium, 31 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.
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REVIEWS
Reviewed on Apr. 23, 2008 by
Trinity
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Trinity
Apr. 23, 2008
Great recipe. Made it for my BBQ today and everyone loved it. I just left the nuts out since I am not a big fan of them anyway! YUMMY
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2 users found this review helpful
Great recipe. Made it for my BBQ today and everyone loved it. I just left the nuts out since...
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Reviewed on Jun. 28, 2007 by
TEXNBELLE
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TEXNBELLE
Jun. 28, 2007
This is 4 1/2 stars, only because I substituted. I loved the dressing and my family couldn't get enough of it! I didn't use the curry because my daughter is allergic to it, but it still had plenty of fresh flavor. I substitued the cucumber for sweet peas (frozen, cooked then cooled) and added two small apples. I coated the apples in the dressing before adding them to the mix, so they wouldn't turn brown - and the next day they were still really white and crisp. Great recipe! I'm making this again today for my in-laws ;>)
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1 user found this review helpful
This is 4 1/2 stars, only because I substituted. I loved the dressing and my family couldn't...
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Reviewed on May 17, 2007 by LeluCRNA
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LeluCRNA
May 17, 2007
made today for luncheon (all indian food)..was very good & everyone said they liked it. not spicy. LOVED the dressing..was sweet & tangy. would make just dressing & use as a veggie dip. used pecans instead & no parsley
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made today for luncheon (all indian food)..was very good & everyone said they liked it. not...
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