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    You are in: Home / Recipes / Curried Rice Salad Recipe
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    Curried Rice Salad

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    shellbee's Note:

    found in 1999 taste of home cookbook. It was posted by Pat Medley. I have not yet tried it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In saucepan put water, rice, margarine and salt; bring to a boil.
    2. 2
      Reduce heat; cover and simmer 20-25 minutes.
    3. 3
      Cool.
    4. 4
      Add peas, celery and onions.
    5. 5
      In small bowl combine mayonnaise, chutney, and curry powder.
    6. 6
      Add to rice and stir well.

    Ratings & Reviews:

    • on April 27, 2008

      45

      This was excellent! I used butter instead of margarine, didn't cook the frozen peas (just thawed at room temp), and substituted half of the mayo with plain yogurt. It's a quick and easy thing to make for brown-bag lunches.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Curried Rice Salad

    Serving Size: 1 (288 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 346.4
     
    Calories from Fat 119
    34%
    Total Fat 13.2 g
    20%
    Saturated Fat 2.0 g
    10%
    Cholesterol 7.6 mg
    2%
    Sodium 310.2 mg
    12%
    Total Carbohydrate 51.1 g
    17%
    Dietary Fiber 3.0 g
    12%
    Sugars 4.7 g
    18%
    Protein 5.9 g
    11%

    The following items or measurements are not included:

    chutney

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