Caribbean Rice Salad

"Entered for safe-keeping for ZWT5. From Chef Michele Stalnaker, a consultant for Pasquale’s Restaurant and The Char in Beckley, WV, recipe on http://www.register-herald.com/features/local_story_323202448.html. Preparation time includes 24 hours of refrigeration before serving."
 
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photo by BakinBaby photo by BakinBaby
photo by BakinBaby
Ready In:
24hrs
Ingredients:
12
Yields:
32 ounces
Serves:
8
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ingredients

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directions

  • In a medium mixing bowl, combine the curry, turmeric, salt and pepper. Mix well.
  • Add the water, yogurt, raisins, and onion. Stir until well blended.
  • Mix in the cider vinegar, rice, and diced peppers.
  • Stir until combined, cover and refrigerate for 24 hours.
  • Makes eight 4-ounce servings.

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Reviews

  1. Good. Something was missing, not sure what. I will certainly make again and perhaps, use a brown rice. made for photo tag.
     
  2. this was very good although I did a few amount adjustments and also added in some garlic powder and cayenne pepper, I used brown rice which really gave it a nice flavor, thanks for sharing Kate!
     
  3. This was a very tasty rice salad. I used Carib yellow curry and just finely-minced 1/2 a very small red onion, but I know I had more than the 1tblsp called for. I liked the savoury elements with the sweet of the raisins. Went great with some grilled chicken kebabs.
     
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