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Curried Rice Salad Recipe

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This recipe for Curried Rice Salad is from The Revised Gray Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c uncooked jasmine rice
1/4 tsp. curry powder
1 c celery, diced
1 c frozen peas, thawed
1/4 c onion diced
1/2 c vegetable oil
3 T soy sauce
2 T vinegar
1 tsp. curry powder
1/2 tsp. sugar
1/2 tsp. celery seeds
1/4 tsp. salt
1/4 c slivered almonds, toasted
Directions:
Directions:
1. Cook rice according to package adding 1/4 tsp. curry powder to the water. Fluff with fork, pour into large mixing bowl and let cool slightly for about 5 minutes.
2. While rice is cooking, mix together vegetable oil, soy sauce, vinegar, 1 tsp. curry powder, sugar, celery seeds, and salt.
3. Add oil mixture to rice and stir in chopped onion. Let cool again for 10 minutes.
4. Stir in celery and peas. Cover and chill several hours (can be made the day before.)
4. Sprinkle with toasted almonds just before serving.
Personal Notes:
Personal Notes:
This is a make-ahead salad that needs to chill for at least 2 hours before serving.

 

 

 

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