Curry Rice Salad
Curry Rice Salad is a delicious blend of wild rice, pecans, apricots, green onions and golden raisins tossed with a savory curry dressing.
Servings: 8
Calories: 227kcal
Equipment
- dutch oven (or stock pot)
Ingredients
RICE
- 1 package long grain & wild rice mix (6 ounces)
- 4 cups water
- 1 cup pecans (chopped)
- 2 green onions (chopped)
- 1 cup dried apricots (chopped)
- ½ cup golden raisins
DRESSING
- 2 Tablespoons apple cider vinegar
- ¼ cup olive oil
- 2 Tablespoons sugar
- 2 teaspoons curry powder
- ½ teaspoon salt
- 1 Tablespoon fresh parsley minced
Instructions
- Bring wild rice mixture to a boil in a dutch oven or stock pot filled with 4 cups of water.
- Turn down heat, cover and simmer rice for 30 minutes until soft, stirring frequently.
- While rice is cooking, chop pecans, green onion and apricots. Place in a large bowl and add golden raisins.
- To make dressing, whisk vinegar, olive oil, sugar, curry and salt together in a separate bowl.
- Pour dressing over cooked rice in dutch oven. (ad) Stir well.
- Add pecans, onion, apricots and raisins to rice and mix together.
- Garnish with parsley.
- Chill rice in an air-tight container in the refrigerator for at least 4 hours before serving.
Notes
- Substitute dried cranberries or cherries for apricots if desired. It's fun to change the dried fruit depending on the season.
- Make it ahead! You can store this cooled wild rice recipe in the refrigerator for up to 3 days. Be sure to stir it well before serving.
- Store leftovers in an airtight container for up to 5 days in the refrigerator.
- Freeze cold rice salad in an airtight container for up to 3 months in the freezer. When ready to serve, thaw overnight in the refrigerator.
Nutrition
Calories: 227kcal | Carbohydrates: 23g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Sodium: 155mg | Potassium: 329mg | Fiber: 3g | Sugar: 18g | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg