Curried Rice Salad
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Prep Time:
Cooking Time: Servings: 6 |
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Curried Rice Salad Recipe. A delicious rice salad that has a bit of kick and little crunch.
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Be The First To Review This RecipeIngredients
| chicken broth | 2 cups | |
| rice | 1 cup | |
| red onion | 1/2 | chopped |
| jalapeno chile | 1 | seeded and minced |
| red bell pepper | 1/2 | seeded and chopped |
| bell pepper | 1/2 | seeded and chopped |
| olive oil | 3 Tbsps | |
| sugar | 1 1/2 tsps | |
| raisin | 1/2 cup | |
| artichoke hearts - marinated | 3/4 lb | |
| mayonnaise | 1/2 cup | |
| curry powder | 1 1/2 Tbsps | |
| chili oil | 1 1/2 tsps | |
| ginger | 1 Tbsp | chopped |
| peanut | 1/2 cup | |
| green onion | 3 | sliced thin |
Directions
- In a saucepan heat the chicken broth over high heat. Bring to a boil.
- Add the rice and bring to a boil. Lower to a simmer. Cover and cook for 18 to 20 minutes.
- Strain the marinating liquid from the artichoke hearts and place into a bowl. Stir in the mayonnaise, curry powder, chili oil, and ginger.
- In a sauté pan heat the olive oil over medium heat. Add the red onion, jalapeno, red bell pepper, bell pepper, and strained artichoke hearts. Sauté until the onion is translucent.
- In a large bowl combine the rice, sautéed vegetables, peanuts, green onions, and mayonnaise mixture.
- Mix well and refrigerate overnight.
