Creamy Curried Brown Rice Salad
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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.
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
1 red capsicum, seeded and diced
2 red apples, cored and diced
- 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.
- 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.
- 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, capsicum, apples and sultanas. Fold into the curry cream and chill until serving.
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