CURRIED TURKEY AND RICE SALAD

Curried Turkey and Rice Salad image

I adapted this recipe from one of my many cookbooks, and the entire family was pleased with the outcome.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8-10 servings.

Number Of Ingredients 16

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Ingredients

4-1/2 cups chicken broth
2 cups uncooked long grain rice
1 to 2 teaspoons curry powder
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 cup olive oil
1/4 cup lemon juice
2 cups cubed cooked turkey
1 cup golden raisins
1 can (8 ounces) water chestnuts, drained and chopped
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup slivered almonds, toasted
Salt and pepper to taste

Steps:

In a saucepan, bring broth to a boil; add rice, curry, ginger and turmeric. Reduce heat; cover and simmer for 25 minutes or until all of the broth is absorbed. Remove from the heat. Add oil and lemon juice; mix well. , Transfer to a large bowl; cover and chill. Just before serving, add remaining ingredients and mix well.

Nutrition Facts : Calories 434 calories, Fat 21g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 510mg sodium, Carbohydrate 48g carbohydrate (12g sugars, Fiber 3g fiber), Protein 14g protein.