Fruit and Nut Curried Rice Salad
"Serve well chilled for a delicious side dish for a picnic or barbecue dinner. This is an exotic, crunchy salad."
photo by GREG IN SAN DIEGO
- Ready In:
- 45mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 1 1⁄2 cups rice
- 3 1⁄3 cups water
- 1 1⁄2 teaspoons salt
- 1 1⁄2 tablespoons butter
- 4 medium bananas
- 1 tablespoon lemon juice
- 1⁄2 cup diagonally sliced celery
- 1⁄2 cup seedless raisin
- 1⁄2 cup chopped salted peanuts
- 2 tablespoons chopped pimiento
- 1 tablespoon minced chives
- 3⁄4 cup mayonnaise
- 3 tablespoons cream
- 1 tablespoon lemon juice
- 1 tablespoon curry powder
- 1⁄2 teaspoon dry mustard
- 1⁄4 teaspoon hot pepper sauce
- crisp salad green
- 1⁄4 cup toasted shredded coconut
directions
- Cook rice with water, salt and butter according to package directions.
- Chill.
- Cut bananas into 1/2 inch slices.
- Sprinkle 1 tablespoon lemon juice over banana slices.
- In a large bowl, combine rice, celery, raisins, peanuts, pimiento and chives.
- Toss lightly and chill.
- Combine mayonnaise, cream, 1 tablespoon lemon juice, curry powder, dry mustard and hot pepper sauce.
- Mix well. Add bananas.
- Toss all but salad greens.
- Arrange mixture on crisp salad greens on chilled salad plates.
- Garnish with toasted coconut and serve.
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RECIPE SUBMITTED BY
GREG IN SAN DIEGO
San Diego, California
<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p>
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