Curry Salad
- Ready In:
- 1hr 15mins
- Ingredients:
- 22
- Serves:
-
12
ingredients
- 1 cup brown rice
- 1⁄2 cup wheat berries
- 2 cups broccoli, steamed
- 3 tablespoons whole almonds
- 1 1⁄4 cups chickpeas
- 1⁄4 cup parmesan cheese, freshly grated
- 2 celery ribs, chopped
- 1 cucumber, chopped
- 4 scallions, sliced
- 1⁄4 cup raisins
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 teaspoon salt
- 1⁄2 cup mayonnaise
- 1 cup plain nonfat yogurt
- 2 teaspoons curry powder
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon paprika
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
directions
- Cook the brown rice: use one part rice to two parts water or stock.
- Cook the wheat berries: Use one part wheat to three parts water; add ½ tsp salt for each cup of wheat. Cook same as the brown rice, but for 1 hour. When the berries are tender, pour off the remaining water.
- Steam the broccoli.
- Prepare the curry dressing: stir all the ingredients together. Taste and adjust seasonings, and chill in a covered container.
- Set aside some of the broccoli and almonds for garnish. Toss the remainder together with all the other ingredients and the dressing.
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