Curry Rice Salad

Name: Curry Rice Salad
Ingredients: 1 12 cups fast and natural instant brown rice; 2 12 cups reduced-sodium chicken broth; 1 tablespoon butter; reduced-sodium chicken broth (enough to cover 4 chicken breasts); 4 chicken breasts (optional); 1 cup celery, chopped; 12 cup green bell pepper, chopped; 2 green onions, chopped; 12 cup golden raisin; 12 cup slivered almonds, toasted; 14 cup reduced-fat mayonnaise; 14 cup reduced-fat sour cream or 14 cup whole yogurt; 1 garlic clove, pressed; 3 teaspoons curry powder; 12 teaspoon salt; cilantro, chopped (for garnish)

16 ingredients

12 steps

Ingredients

1 12 cups fast and natural instant brown rice
2 12 cups reduced-sodium chicken broth
1 tablespoon butter
reduced-sodium chicken broth (enough to cover 4 chicken breasts)
4 chicken breasts (optional)
1 cup celery, chopped
12 cup green bell pepper, chopped
2 green onions, chopped
12 cup golden raisin
12 cup slivered almonds, toasted
14 cup reduced-fat mayonnaise
14 cup reduced-fat sour cream or 14 cup whole yogurt
1 garlic clove, pressed
3 teaspoons curry powder
12 teaspoon salt
cilantro, chopped (for garnish)

Directions

1

Combine rice, water, and butter in a saucepan.
2

Bring to a boil, reduce heat, and cover.
3

Simmer 12 minutes until liquid is absorbed.
4

Fluff with fork and cool.
5

Bring broth to a boil, reduce heat to a simmer, add chicken and simmer for 12 minutes.
6

Cover, and let sit for 15 minutes.
7

Cube chicken.
8

In a large bowl, combine the rice, chicken, celery, bell pepper, green onions, raisins, and almonds.
9

In another bowl, combine mayonnaise, sour cream, garlic, curry powder, and salt.
10

Pour over rice mixture and stir to combine.
11

Garnish with cilantro.
12

Refrigerate for at least 1 hour before serving.