How To Make Indian Salad
Brown rice, peppers, and asparagus are tossed together in a curry-spiced cream for this delicious and filling Indian salad.
Serves:
Ingredients
- 1½cupsbrown rice
- 4cupswater
- 10ozasparagus tips,(1 can), drained
- 1red bell pepper,seeded, diced
- 2red apples,cored, diced
- ¼cupgolden raisins
- ½cupheavy cream
- 1tspcurry powder
- 1tsplemon juice
- salt and pepper,to taste
Instructions
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Combine the rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes, until rice is tender. Drain, if necessary, and cool.
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While the rice is cooling, place the golden raisins in a bowl, and fill with enough hot water to cover. Let soak for 20 minutes to plump. Drain.
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In a medium bowl, whip the cream until soft peaks form. Fold in the curry powder, lemon juice, salt, and pepper.
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In a separate bowl, stir together the brown rice, asparagus, red pepper, apples, and raisins. Fold into the curry cream, and chill.
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Serve and enjoy!
Nutrition
- Calories: 464.62kcal
- Fat: 13.41g
- Saturated Fat: 7.34g
- Monounsaturated Fat: 3.94g
- Polyunsaturated Fat: 1.24g
- Carbohydrates: 80.82g
- Fiber: 7.76g
- Sugar: 18.29g
- Protein: 8.60g
- Cholesterol: 40.76mg
- Sodium: 1260.59mg
- Calcium: 89.96mg
- Potassium: 613.14mg
- Iron: 3.47mg
- Vitamin A: 199.08µg
- Vitamin C: 47.11mg
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