Wild Rice Salad With Curry Dressing
- Reviews 2
Ready In: 40 mins
Serves: 8
Ingredients
- 1 (6 ounce) package long grain and wild rice blend
- 2 cups chicken broth
- 1 cup golden raisin
- 1 cup hot water
- 1⁄2 cup sliced green onion
- 1 cup chopped pecans, toasted
- 1 (16 ounce) can garbanzo beans, drained
- lettuce leaf
- 2⁄3 cup mayonnaise
- 1 tablespoon curry powder
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1⁄8 teaspoon ground cayenne pepper
- 2 teaspoons prepared Dijon mustard
- 1 teaspoon Worcestershire sauce
Directions
- Add the chicken broth, rice and seasoning packet to a saucepan. Let come to a boil, reduce heat to low, cover, and simmer 20-25 minutes or until liquid has evaporated and rice is soft.
- Soak raisins in 1 cup of hot water for 10 minutes, then drain.
- To toast pecans, arrange them in a shallow baking tray and cook for 10 to 15 minutes in a 350 degree oven, checking after 8 minutes.
- Once the rice is ready, transfer it to your serving bowl, add the green onions, raisins, pecans, and beans, and stir gently.
- To prepare Curry dressing add mayonnaise, curry powder, honey, apple cider vinegar, ground red pepper, prepared Dijon mustard, and Worcestershire sauce in a small bowl & stir thoroughly.
- Serve with a dollop of Curry dressing on a bed of lettuce leaves.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off