Caribbean Rice Salad

Total Time
24hrs
Prep 24 hrs
Cook 0 mins

Entered for safe-keeping for ZWT5. From Chef Michele Stalnaker, a consultant for Pasquale’s Restaurant and The Char in Beckley, WV, recipe on http://www.register-herald.com/features/local_story_323202448.html. Preparation time includes 24 hours of refrigeration before serving.

Ingredients Nutrition

Directions

  1. In a medium mixing bowl, combine the curry, turmeric, salt and pepper. Mix well.
  2. Add the water, yogurt, raisins, and onion. Stir until well blended.
  3. Mix in the cider vinegar, rice, and diced peppers.
  4. Stir until combined, cover and refrigerate for 24 hours.
  5. Makes eight 4-ounce servings.
Most Helpful

3 5

Good. Something was missing, not sure what. I will certainly make again and perhaps, use a brown rice. made for photo tag.

5 5

this was very good although I did a few amount adjustments and also added in some garlic powder and cayenne pepper, I used brown rice which really gave it a nice flavor, thanks for sharing Kate!

4 5

This was a very tasty rice salad. I used Carib yellow curry and just finely-minced 1/2 a very small red onion, but I know I had more than the 1tblsp called for. I liked the savoury elements with the sweet of the raisins. Went great with some grilled chicken kebabs.