Curried Rice-and-Orange Salad
Cornmeal, Rice, Grains Recipes | Salads Recipes
Yield: Makes 4 to 6 servings.
- 3 cups cooked brown or wild rice
- 1/2 cup mayonnaise
- 1 teaspoon curry powder
- 1 teaspoon Dijon-style mustard
- 1 teaspoon chopped onion
- 1/4 cup chopped green pepper
- 1 tablespoon chopped pimiento
- 1/4 cup chopped celery
- 3 oranges, peeled and separated into sections
- balsamic vinaigrette (optional)
Toss rice with all ingredients except the orange sections. Serve mixture in mounds, garnished with the oranges. Drizzle with balsamic vinaigrette, if desired.
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