Indian Salad

Indian Salad

16
stikychikn 0

"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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Ingredients

35 m servings 451 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 451 kcal
  • 23%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 76.9g
  • 25%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

16
  1. 16 Ratings

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Most helpful positive review

I used basmati rice and sour cream (and added less lemon juice as a result) instead of heavy cream and this was really tasty. I definitely recommend fresh or frozen asparagus as opposed to canne...

Most helpful critical review

I made this for my husband who is Indian....I'm American & we are living in Bombay right now...he didn't find it that great...I wasn't able to find heavy cream so I had to make my own to use...I...

I used basmati rice and sour cream (and added less lemon juice as a result) instead of heavy cream and this was really tasty. I definitely recommend fresh or frozen asparagus as opposed to canne...

Very unusual and also pretty tasty. I think fresh asparagus would be better than the canned though (less mushy). I love the curry dressing.

This is a wonderful recipe!! I used it for a family dinner party and it was a hit. I ended up having to write this recipe down for four of my family members.

Delicious & easy!!! I used basmati & jasmine rice because I don't like brown rice(oh how I wish I did). Absolutely wonderful, perfeclty proportioned flavor but next time I'll definitely switch ...

Delicious! I did use fresh asparagus, however, steamed them until crisp/tender. And used jasmine rice to be a bit more authentic. After tasting it decided it needed more 'crunch', so I sprinkled...

2 words - AWE SOME !!!! As stated in the description it doesn't need to be changed at all to be perfect (for me, anyway!). Love it!!

So good, but I did double the dressing as the taste was too mild for us otherwise.

I made this for my husband who is Indian....I'm American & we are living in Bombay right now...he didn't find it that great...I wasn't able to find heavy cream so I had to make my own to use...I...

This was pretty tasty. I used green bell pepper since I didn't have red, and I also didnt have asparagus, but it was great anyway. Thanks!