Curried Rice Salad

Published June 2012


4 c cooked brown rice, cooled
1 c chopped unpeeled tart apple
½ c raisins or dried cranberries
½ c finely chopped onion
½ c slivered almonds, toasted
½ c veggie mayonnaise
½ c Tofutti® sour cream
1 tsp lemon juice
3 tsp curry powder
½ tsp salt



In a large bowl, combine the rice, apple, raisins, onion and almonds. In another bowl, combine the remaining ingredients.  Pour over rice mixture and stir to combine. Refrigerate for at least 1 hour before serving.  

Note:  To achieve fluffy brown rice, place rice in a dry skillet and brown slightly before adding to water for cooking. 

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Better Life Broadcasting Network •