Curried Rice Salad


Classifications: Salads

Qty Measure Ingredient


2 1/4 cups water

1 cup uncooked long grain rice

1 tablespoon butter or margarine

1 teaspoon salt, optional

1 cup frozen peas, partially cooked

1 cup celery, thinly sliced

4 green onions, sliced

1/2 cup mayonnaise

1/2 cup prepared chutney

1 teaspoon curry powder

Lettuce leaves, optional

Instructions: In a saucepan, combine water, rice, butter and salt if desired; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Cool. Add peas, celery and onions. In a small bowl, combine mayonnaise, chutney and curry powder; add to rice mixture and stir well. Serve in a lettuce-lined bowl if desired.



Background: Note: NUTRITIONAL ANALYSIS: One 1/2-cup serving (prepared with margarine and fat-free mayonnaise and without salt) equals 129 calories, 155 mg sodium, 0 cholesterol, 26 gm carbohydrate, 3 gm protein, 1 gm fat. DIABETIC EXCHANGES: 1-1/2 starch, 1 vegetable.

Serves: 10

Food Exchanges: