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Curried Rice Salad Recipe
|Whole wheat kernel/Berries||1 Cup (16 tbs), cooked|
|Raw brown rice||2 Cup (32 tbs), cooked|
|Dry soybeans||1 Cup (16 tbs), cooked|
|Grated parmesan cheese/Grated cheddar cheese||1 1⁄3 Cup (21.33 tbs)|
|Onions||2 , coarsely chopped|
|Celery stalks||4 , chopped|
|Oil||1⁄4 Cup (4 tbs)|
|Curry powder||1 Tablespoon (Or More)|
|Apple cider vinegar||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Raisins||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4978 Calories from Fat 1379
% Daily Value*
Total Fat 157 g240.9%
Saturated Fat 44.4 g222.2%
Trans Fat 0 g
Cholesterol 146.4 mg
Sodium 6610.4 mg275.4%
Total Carbohydrates 732 g244.1%
Dietary Fiber 76.9 g307.6%
Sugars 161.9 g
Protein 193 g386.8%
Vitamin A 33.4% Vitamin C 92.3%
Calcium 281.5% Iron 305.5%
*Based on a 2000 Calorie diet
When the wheat is done, stir into it 1/2 teaspoon of the-salt and 2/3 cup of the grated cheese. Stir until the cheese melts, then chill until very cold. I speeded up the process by chilling the mixture in the freezer.
After the soybeans have been cooked, drain and chill them also.
Stir the remaining 2/3 cup of grated cheese into the hot cooked rice with 1 1/2 teaspoons of salt. Chill the rice as you did the wheat.
Prepare the dressing: In a small saucepan heat the oil, stir in the curry powder and sizzle it for about 1 minute; stir in the vinegar, lemon juice, honey, and raisins. Simmer until the raisins puff up-about 7 minutes.
Chop the vegetables, and if the grains and soy beans are chilled, the salad is ready to assemble. Toss each grain gently to separate the kernels (now coated with cheese). In a big bowl toss together the grains, soybeans, and chopped vegetables. Pour the dressing over all and toss again. Chill again until you're ready to serve on a bed of fresh greens.