Try this Curried Rice and Barley Salad recipe, or contribute your own.
Suggest a better descriptionBrought this to our Havurah group and it was really good. Enjoy!
1. Bring the stock to a boil in a large saucepan over high heat.
Stir in the rice and bring back to a boil.
Turn the heat to low, cover and simmer 18 minutes. Set aside.
2. Saute the onion, jalapenos, and peppers in olive oil in a large skillet over medium heat until just soft. Sprinkle with sugar and stir in well. Set aside.
3. Stir together the cooked barley, raisins, rice and onion-pepper mixture in a large mixing bowl. Drain the artichokes and save the liquid. Stir the drained artichokes into the mixture.
In a small mixing bowl, stir together the artichoke liquid, mayonnaise , curry powder, chili oil, and ginger. Stir the mayonnaise mixture into rice-barley mixture and refrigerate for several hours or overnight for flavors to meld. Serve cold. Spoon onto a large serving platter. Sprinkle with coconut, peanuts and scallions and serve. Variation: Cooked boneless chicken can be added. I used Chicken Flavored Broth Mix (containing no meat), brown Basmati rice, salted, roasted Cashew nuts, and about 2 T. curry powder and some salt. Posted to JEWISH-FOOD digest by Kerman
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Serving Size: 1 Serving (331g) | ||
Recipe Makes: 12 | ||
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Calories: 572 | ||
Calories from Fat: 220 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.4g | 33 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 9.4g | ||
Cholesterol 15mg | 5 % | |
Sodium 598mg | 21 % | |
Potassium 517.8mg | 14 % | |
Total Carbohydrate 78.7g | 23 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 73.4g | ||
Protein 12g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 572
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