Saturday, March 23, 2013

Curried Wild Rice Salad

If your looking for something different to entertain dinner guests with or if you're just in the mood to fix something new, I've found a recipe called Curried Wild Rice Salad. I picked this one up off of Better Homes & Gardens online and it's loaded with flavor and makes for a perfect side dish. I would recommend putting a bit more curry powder in this recipe... I personally got more of a delicious citrus flavor in the rice rather than a curry flavor... but play around with it and arrange the ingredients to suit your tastes. :-)

NOTE: This recipe needs 24 hours to make. 

Better Homes & Gardens

Curried Wild Rice Salad


3 cups water
2/3 cup uncooked wild rice, rinsed and drained
2/3 cup uncooked brown rice
1/2 10 ounce package frozen peas, thawed (1 cup)
1 medium red or yellow sweet pepper, chopped
2 green onions, thinly sliced
1/4 cup currants or raisins
3 tablespoons canola oil
1 teaspoon finely shredded orange peel
3 tablespoons orange juice
1 tablespoon honey
1 teaspoon curry powder
1/2 teaspoon salt
1/2 cup chopped honey-roasted peanuts (optional)


1. In a medium saucepan combine the water, wild rice, and brown rice. Bring to boiling; reduce heat. Simmer, covered, for 40 minutes or until rice is tender; drain if necessary.

2. Transfer rice to a large bowl and let cool to room temperature. Add peas, sweet pepper, green onions, and currants to rice mixture.

3. In a screw-top jar combine oil, orange peel, orange juice, honey, curry powder, and salt. Cover and shake well.

4. Pour dressing over rice mixture in bowl. Gently toss to combine. Cover and chill for 4 to 24 hours.

5. Let salad stand at room temperature for 30 minutes before serving. If desired, sprinkle with chopped peanuts just before serving.

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