Curry Rice Salad
In a hurry for a great curry dish? This rice salad is absolutely to die for. It's simple to make and offers a rewarding taste. Pair it with chicken, beef or fish for a complete meal that's fit for a king or queen.
1 (6 oz.) package long grain and wild rice blend 2 cups chicken broth 1 cup golden raisins 1 cup hot water 1/2 cup sliced green onions 1 cup chopped pecans, toasted 1 (16 oz.) can garbanzo beans, drained Lettuce leaves 2/3 cup mayonnaise 1 Tbls. curry powder 1 Tbls. honey 1 Tbls. apple cider vinegar 1/8 tsp. ground cayenne pepper 2 tsp. prepared Dijon mustard 1 tsp. Worcestershire sauce
Add the chicken broth, rice and seasoning packet to a saucepan. Let come to a boil, reduce heat to low, cover, and simmer 20-25 minutes or until liquid has evaporated and rice is soft. Soak raisins in 1 cup of hot water for 10 minutes, then drain. Toast the pecans in a 350 degree oven until they release their aroma. Once the rice is ready, transfer it to your serving bowl, add the green onions, raisins, pecans and beans, and stir gently. To prepare curry dressing add mayonnaise, curry powder, honey, apple cider vinegar, ground red pepper, prepared Dijon mustard and Worcestershire sauce in a small bowl and stir thoroughly. Serve with a dollop of curry dressing on a bed of lettuce leaves.