Creamy Curried Brown Rice Salad

    Creamy Curried Brown Rice Salad


    22 people made this

    This is a very unusual salad with an lemon curry cream dressing. Mmm!! Very different and tasty served with a meal or as one on its own.

    Serves: 4 

    • 1 1/2 cups (300g) brown rice
    • 4 cups (1 litre) water
    • 3 tablespoons sultanas
    • 1/2 cup (125ml) thickened cream
    • 1 teaspoon curry powder
    • 1 teaspoon lemon juice
    • salt and pepper to taste
    • 300g asparagus
    • 1 red capsicum, seeded and diced
    • 2 red apples, cored and diced

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    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, or until rice is tender. Drain if necessary, and cool.
    2. While the rice is cooling, place sultanas 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.
    4. In a separate bowl, stir together the brown rice, asparagus, capsicum, apples and sultanas. Fold into the curry cream and chill until serving.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate