Curried Rice Salad

Healthy School Meals

Healing America's
Youth

Action Guide

Susan Campbell

Testimonials

Recent Activities

Sign-up for our newsletter and receive updates

Home

Serves 8 to 10

This salad is as colorful as it is delicious.

1 cup brown basmati rice
3 cups water
1/2 tsp. salt

1/2 small red onion, finely chopped
1 small green bell pepper, diced
1 small red bell pepper, diced
1 stalk celery, thinly sliced
1 carrot, grated
1 cup cabbage, finely shredded
1 cup green peas, fresh or frozen
1 cup raisins

1/4 cup balsamic vinegar
1/4 cup seasoned rice vinegar
2 tsp. Dijon mustard
1 tsp. toasted sesame oil (optional)
2 cloves garlic, minced or pressed
1 tsp. soy sauce
2 tsp. curry powder

Bring water to a boil, add salt and rice, then return to a simmer. Cover and cook until rice is just tender, about 30 minutes. Drain off excess liquid (this may be used as a soup stock). Allow rice to cool.

Prepare all vegetables as directed, then add to cooled rice, along with peas and raisins. Combine vinegars and remaining dressing ingredients and mix well. Pour over salad and toss to mix.

Nutrition information per serving: 175 calories; 4 g protein; 38 g carbohydrate; 1 g fat; 405 mg sodium; 0 mg cholesterol.

More Family Recipies

[ Home ] [ Family Size Recipies ] [ Institutional Recipies ] [ Nutritional Facts ] [ Heroes for Health ] [ Now What Do I Eat ] [ 10 Reasons ] [ Our Food Our Planet ] [ Learning Begins ]

[ Healing America's Youth ]  [ Healthy Children, Healthy Planet ] [ Action Guide ]
[ Susan Campbell ] [ Activities ] [ Testimonials ] [ Feedback ] [Home]

Spirit In Action
2525-E4 Arapahoe Ave. Suite 322
Boulder, CO 80303
(720) 839-8700
hchp@spiritinaction.org