Curried Rice Salad

READY IN: 40mins
Recipe by shellbee

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

Top Review by everybody

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.

Ingredients Nutrition

Directions

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

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