CRANBERRY PECAN CURRY RICE SALAD

Cranberry Pecan Curry Rice Salad image

Make and share this Cranberry Pecan Curry Rice Salad recipe from Food.com.

Provided by Auntie Mags

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups long grain brown rice, uncooked
1/3 cup wild rice, uncooked
3 cups water
1 1/2 teaspoons salt
1/2 cup dried cranberries
1 scallion, finely chopped
1/3 cup extra virgin olive oil
4 tablespoons lemon juice
2 teaspoons curry powder
1/3 cup pecans, coarsely chopped
salt and pepper

Steps:

In large saucepan, bring water and salt to boil.
Add rices, cover and turn down to a simmer for 20 minutes, stirring occasionally.Add a little more water if it evaporates before 20 minutes.
Remove from heat, stir, and let stand covered for 5 minutes.
Add cranberries, stir and let cool to room temperature uncovered.
Stir in scallions.
Mix dressing ingredients together (except for pecans) in a small bowl an whisk until incorporated.
Add to rice mixture and toss to coat.
Stir in pecans. Adjust salt and pepper to taste.
Chill in refrigerator for at least 4 hours or preferably overnight.

Nutrition Facts : Calories 539.6, Fat 26.8, SaturatedFat 3.5, Sodium 883.3, Carbohydrate 68.4, Fiber 5.2, Sugar 2.2, Protein 8.6

*** Explore more Cranberry Pecan Curry Rice Salad Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #side-dishes #rice #easy #dietary #low-cholesterol #low-in-something #pasta-rice-and-grains #brown-rice