Curried Brown Rice Salad
4 cups cooked brown rice, cooled
1 cup chopped unpeeled tart apple
1/2 cup raisins
1/2 cup chopped onion (I omit and add some onion powder)
1/2 cup slivered almonds
1/2 cup reduced-fat mayonnaise
1/3 cup fat-free plain yogurt
3 tsp curry powder
1/2 tsp salt
frozen peas (optional)
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.
Yield 6 cups.
I always add the frozen peas (not in original recipe) to add color, flavor, and texture. I sometimes add more apple and raisins. I also use vanilla yogurt since I don’t often have the plain on hand, so it makes it a bit sweeter, but with only 1/3 cup it’s not a big impact.