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Curry Sweet Potato and Rice Salad

by Livestrong_Recipes  |  Dec 23, 2014

Curry Sweet Potato and Rice Salad
  1. PREP
  2. 20 m
  • COOK
  • 55 m
  • TOTAL
  • 1h 15m

Recipe courtesy of Jackie Newgent: http://jackienewgent.com/

INGREDIENTS

SERVES 4

  • 3/4 cup Brown Rice, Natural Whole Grain
  • 1 1/4 tbsp grapeseed oil
  • 1 1/3 cups Cubed Sweet Potatoes
  • 1/2 medium red onion
  • 3 tbsp Siggi's 0% Plain Icelandic Yogurt
  • 2 tbsp Mild Mango Chutney
  • 1 1/2 tbsp mayonnaise
  • 2 tsp Madras Curry Powder
  • 3/4 tsp sea salt
  • 3 tbsp Shelled Pistachios
  • 3 tbsp Cilantro
  • 2 1/2 tbsp dried cranberries

DIRECTIONS

1 Cook the rice according to package directions. Transfer to a large bowl, stir in 1 tsp of the oil, and set aside to cool for about 30 minutes, stirring occasionally to help prevent sticking. Then chill in the refrigerator. (Makes 2 1/4 cups cooked rice.)
2 Heat the remaining 1 tbsp oil in a large (eco-friendly) nonstick skillet over medium-high heat. Add the sweet potato and onion and sauté until the sweet potato and onion are lightly caramelized, about 6 to 7 minutes. Transfer to a medium bowl and chill.
3 Stir together the yogurt, chutney, mayonnaise, curry powder, and salt in a small bowl. Add the yogurt mixture to the chilled rice and stir to combine. Add the sweet potato mixture, pistachios, cilantro, and cranberries and stir to combine. Chill until ready to serve.
4 Transfer to individual bowls, garnish with additional fresh cilantro, and serve.
5 {WITH POULTRY, FISH, OR MEAT} one serving: Brush or rub a 1 1/2 oz portion boneless, skinless grilled chicken thigh with 1/2 tsp grapeseed or peanut oil and sprinkle with a pinch each of curry powder and sea salt. Grill or pan-grill over direct high heat until well done; let cool and finely dice. Stir into one of the servings of rice salad before serving.
6 {WITH POULTRY, FISH, OR MEAT} full recipe: Brush or rub 6 oz boneless, skinless grilled chicken thighs with 2 tsp grapeseed or peanut oil and sprinkle with 1/4 tsp each curry powder and sea salt. Grill or pan-grill over direct high heat until well done; finely dice. Stir into the rice salad along with the yogurt mixture in step 3.
7 Per serving {with poultry, fish, or meat}: 380 calories.