Curried Turkey and Rice Salad |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I adapted this recipe from one of my many cookbooks, and the entire family was pleased with the outcome. Ingredients:
4-1/2 cups chicken broth |
2 cups uncooked long grain rice |
1 to 2 teaspoons curry powder |
1/2 teaspoon ground ginger |
1/2 teaspoon ground turmeric |
1/4 cup olive oil |
1/4 cup lemon juice |
2 cups cubed cooked turkey |
1 cup golden raisins |
1 can (8 ounces) water chestnuts, drained and chopped |
1/2 cup chopped green pepper |
1/2 cup chopped sweet red pepper |
1/2 cup mayonnaise |
1/2 cup sour cream |
1/2 cup slivered almonds, toasted |
salt and pepper to taste |
Directions:
1. In a saucepan, bring broth to a boil; add rice, curry, ginger and turmeric. Reduce heat; cover and simmer for 25 minutes or until all of the broth is absorbed. Remove from the heat. Add oil and lemon juice; mix well.
2. Transfer to a large bowl; cover and chill. Just before serving, add remaining ingredients and mix well. Yield: 8-10 servings.
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