Nutrition info - Recipes

Curry Rice Salad

In a hurry for a great curry dish? This rice salad is absolutely to die for. It's simple to make and offers a rewarding taste. Pair it with chicken, beef or fish for a complete meal that's fit for a king or queen.

Curry Rice Salad


For 8 people

  • 6 ounce(s) rice, long grain & wild
  • 2 cup(s) chicken broth
  • 1 cup(s) golden raisins
  • 1 cup(s) water
  • 1/2 cup(s) onions, spring or scallions (includes tops and bulb), raw
  • 1 cup(s) chopped pecans
  • 16 ounce(s) garbanzo beans
  • 2/3 cup(s) mayo
  • 1 tablespoon(s) spices, curry powder
  • 1 tablespoon(s) honey
  • 1 tablespoon(s) vinegar, apple cider
  • 1/8 teaspoon(s) spices, pepper, red or cayenne
  • 2 teaspoon(s) dijon mustard
  • 1 teaspoon(s) sauce, worcestershire


Add the chicken broth, rice and seasoning packet to a saucepan. Let come to a boil, reduce heat to low, cover, and simmer 20-25 minutes or until liquid has evaporated and rice is soft. Soak raisins in 1 cup of hot water for 10 minutes, then drain. Toast the pecans in a 350 degree oven until they release their aroma. Once the rice is ready, transfer it to your serving bowl, add the green onions, raisins, pecans and beans, and stir gently. To prepare curry dressing add mayonnaise, curry powder, honey, apple cider vinegar, ground red pepper, prepared Dijon mustard and Worcestershire sauce in a small bowl and stir thoroughly. Serve with a dollop of curry dressing on a bed of lettuce leaves.

Nutrition facts

  • Kcal: 745.7 kcal
  • Fibers (g): 25.44g
  • Sodium (mg): 1473.96mg
  • Carbs: 109.29g
  • Fat: 23.2g
  • Saturated fat (g): 2.6g
  • Proteins: 26.43g