Skip to main content New this month
Get the Allrecipes magazine

Indian Salad

Rated as 3.94 out of 5 Stars

"This is a very tasty brown rice recipe salad. Mmm!! Very different and tasty served with barbeque meats. I don't think this need to be changed at all, it is so perfect the way it is."
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 451 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Combine the rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes, until rice is tender. Drain, if necessary, and cool.
  2. While the rice is cooling, place golden raisins in a bowl, and fill with enough hot water to cover. Let soak for 20 minutes to plump. Drain.
  3. In a medium bowl, whip cream until soft peaks form. Fold in curry powder, lemon juice, salt and pepper. In a separate bowl, stir together the brown rice, asparagus, red pepper, apples, and raisins. Fold into the curry cream, and chill until serving.

Nutrition Facts


Per Serving: 451 calories; 13.7 g fat; 76.9 g carbohydrates; 8.3 g protein; 41 mg cholesterol; 218 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 17
  1. 17 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I used basmati rice and sour cream (and added less lemon juice as a result) instead of heavy cream and this was really tasty. I definitely recommend fresh or frozen asparagus as opposed to canne...

Most helpful critical review

I made this for my husband who is Indian....I'm American & we are living in Bombay right now...he didn't find it that great...I wasn't able to find heavy cream so I had to make my own to use...I...

Most helpful
Most positive
Least positive
Newest

I used basmati rice and sour cream (and added less lemon juice as a result) instead of heavy cream and this was really tasty. I definitely recommend fresh or frozen asparagus as opposed to canne...

Very unusual and also pretty tasty. I think fresh asparagus would be better than the canned though (less mushy). I love the curry dressing.

This is a wonderful recipe!! I used it for a family dinner party and it was a hit. I ended up having to write this recipe down for four of my family members.

Delicious & easy!!! I used basmati & jasmine rice because I don't like brown rice(oh how I wish I did). Absolutely wonderful, perfeclty proportioned flavor but next time I'll definitely switch ...

Delicious! I did use fresh asparagus, however, steamed them until crisp/tender. And used jasmine rice to be a bit more authentic. After tasting it decided it needed more 'crunch', so I sprinkled...

2 words - AWE SOME !!!! As stated in the description it doesn't need to be changed at all to be perfect (for me, anyway!). Love it!!

So good, but I did double the dressing as the taste was too mild for us otherwise.

I made this for my husband who is Indian....I'm American & we are living in Bombay right now...he didn't find it that great...I wasn't able to find heavy cream so I had to make my own to use...I...

This was pretty tasty. I used green bell pepper since I didn't have red, and I also didnt have asparagus, but it was great anyway. Thanks!