Indian Salad Recipe - Allrecipes.com
Indian Salad Recipe
  • READY IN 35 mins

Indian Salad

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 26, 2006

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 canned. If you can't get it then substitute another fresh veggie like green beans or zucchini/yellow squash, etc. I love pretty much anything Indian inspired but I'd never thought to add a creamy dressing to my rice before.

 
Most Helpful Critical Review
Mar 20, 2012

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'm not too sure if this was the cause of it not tasting great...I'd like to think not...I also used basmati rice & I ended up adding some chili powder for spice...

 

15 Ratings

May 17, 2005

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

 
Feb 06, 2005

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.

 
Jan 06, 2007

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 to fresh asparagus.

 
Nov 10, 2007

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 some chopped walnuts on top...probably not so authentic, but fabulous none the less! Thank you for a great recipe!

 
Sep 01, 2006

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!!

 
Dec 03, 2007

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

 

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Nutrition

  • Calories
  • 451 kcal
  • 23%
  • Carbohydrates
  • 76.9 g
  • 25%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 315 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

stikychikn
0 Followers 1 Saved Recipes
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