BVR: Curried Rice Salad

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* Exported from MasterCook Mac *

 

Curried Rice Salad

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 4 Preparation Time :0:00

Categories : 2 Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup packaged mixed rices (follow directions)

-- or 3 cups cooked rice, preferably

-- combining white, brown, and white

1/2 pound green beans

-- trimmed and broken in half or thirds

1 tart apple (peeled and cored) -- diced

1 tablespoon lemon or lime juice

1 bunch scallions -- thinly sliced

-- white and green parts -- optional

1/2 European cucumber (or 1 small cucumber) --

peeled & diced

-- seeded if necessary

4 tablespoons slivered almonds -- slivered

2 cups arugula, baby spinach, or spring greens --

washed & dried

-- or 1/2 head leaf lettuce

-- Dressing --

2 tablespoons fresh lime juice

1 tablespoon sherry vinegar

1 teaspoon curry powder

2 tablespoons mayonnaise

-- Hellmann's or Best Food if possible

1 teaspoon Dijon mustard

1/2 cup plain nonfat yogurt

1 pinch cayenne pepper

salt -- to taste

 

1

Cook the rice according to directions. Allow to cool slightly.

2

Steam the green beans for 5 minutes, until just tender. Drain and rinse

with cold water.

3

Toss the apple with the lemon or lime juice.

4

Combine the rice, apple, scallions, cucumber, green beans, and 2

tablespoons of the almonds.

5

Mix together the dressing ingredients and toss with the rice mixture.

Taste and adjust the seasonings.

6

Line a platter or wide bowl with the greens and top with the salad.

Sprinkle the remaining 2 tablespoons of the almonds over the top and

serve.

 

Advance preparation: The salad, undressed, will hold for a day in the

refrigerator. Dressed, it will hold for a couple of hours. The dressing

can also hold for a day. Keep in the refrigerator.

 

Makes 4 to 6 servings.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 130 Calories; 10g Fat (63%

calories from fat); 4g Protein; 9g Carbohydrate; 3mg Cholesterol; 81mg

Sodium

 

NOTES : Several brand of mixed rices are available in supermarkets

today, and a mix of wild, brown and white rices is suitable for this

pretty salad. It's substantial enough to serve as a main-dish salad, but

could als accompany a light vegetable soup, tart, or souffle.

 

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