Curried Rice and Fruit Salad

"This rice salad has exotic flavors that make a delicious lunch or side dish."
 
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photo by Elly in Canada photo by Elly in Canada
photo by Elly in Canada
photo by Elly in Canada photo by Elly in Canada
Ready In:
1hr 5mins
Ingredients:
19
Serves:
6
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ingredients

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directions

  • Wash rice until water runs clear; drain well.
  • In a saucepan, heat oil over medium heat.
  • Add the green onions, garlic, curry powder, ginger, and rice; sauté for about 4 minutes or until the rice appears dry.
  • Add 1 teaspoon salt and the water.
  • Cover and lower the heat to low; cook at a gentle boil until the rice is tender and the water is absorbed (about 15 minutes).
  • Fluff the rice with a fork; cool.
  • In a big bowl, add the rice, apples, pineapple, apricots, coconut, mint, and cilantro; stir to combine.
  • Dressing: Add all the dressing ingredients to the container of an electric blender; process until smooth.
  • Pour the dressing over the rice mixture; toss to coat.
  • Add salt and pepper to taste; serve.

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Reviews

  1. Fantastic salad, just a tad on a sweet side for us. I would leave the honey out and sub the apple with julienned vegetables, like bell peppers, snow peas, bean sprouts etc... Love the chutney vinaigrette!
     
  2. I really enjoyed this salad! I used leftover basmati rice, slivered almonds, fresh pineapple and some currants. I did not add the coconut, apple or mint. I wanted to use up a small bit of chicken breast so diced it and added it too!! I did not blend the dressing, mixed it well and stirred it into the mixture creating a nice chunky salad! I will make this again!!
     
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