Cranberry Pecan Curry Rice Salad Recipe

Name: Cranberry Pecan Curry Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups long grain brown rice, uncooked; 1/3 cup wild rice, uncooked; 3 cups water; 1 1/2 teaspoons salt; 1/2 cup dried cranberries; 1 scallion, finely chopped; Dressing; 1/3 cup extra virgin olive oil; 4 tablespoons lemon juice; 2 teaspoons curry powder; 1/3 cup pecans, coarsely chopped; salt and pepper

Servings: persons

1 1/2 cups long grain brown rice, uncooked
1/3 cup wild rice, uncooked
3 cups water
1 1/2 teaspoons salt
1/2 cup dried cranberries
1 scallion, finely chopped
Dressing
1/3 cup extra virgin olive oil
4 tablespoons lemon juice
2 teaspoons curry powder
1/3 cup pecans, coarsely chopped
salt and pepper

1
In large saucepan, bring water and salt to boil.
2
Add rices, cover and turn down to a simmer for 20 minutes, stirring occasionally.Add a little more water if it evaporates before 20 minutes.
3
Remove from heat, stir, and let stand covered for 5 minutes.
4
Add cranberries, stir and let cool to room temperature uncovered.
5
Stir in scallions.
6
Mix dressing ingredients together (except for pecans) in a small bowl an whisk until incorporated.
7
Add to rice mixture and toss to coat.
8
Stir in pecans. Adjust salt and pepper to taste.
9
Chill in refrigerator for at least 4 hours or preferably overnight.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups long grain brown rice, uncooked, 1/3 cup wild rice, uncooked, 3 cups water, 1 1/2 teaspoons salt, and more.

Yes, Cranberry Pecan Curry Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cranberry Pecan Curry Rice Salad

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