Curried Rice and Grape Salad

Source:   |  Category: Entree, Salads, Diabetic Friendly, Heart Healthy, Whole Flaxseed, Flax Oil

1/4 tsp (1 mL) ground cinnamon can be substituted for the mint.

Ingredients:

  • 1 1/2 cups (375 mL) cooked brown rice, cooled
  • 1/3 cup (75 mL) low fat plain yogurt
  • 2 Tbsp (30 mL) flaxseed oil
  • 1 tsp (5 mL) curry powder
  • 1 tsp (5 mL) granulated sugar
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) crushed mint*
  • 1 1/2 cups (375 mL) halved seedless red or green grape
  • 2 Tbsp (30 mL) whole toasted flaxseed
1 1/2 cups cooked brown rice, cooled1/3 cup low fat plain yogurt2 Tbsp flaxseed oil1 tsp curry powder1 tsp granulated sugar1/2 tsp salt1/4 tsp crushed mint*1 1/2 cups halved seedless red or green grape2 Tbsp whole toasted flaxseed

Instructions:

  1.  In a medium bowl combine rice, yogurt, flaxseed oil, curry powder, sugar, salt and mint; mix well. Toss in grapes. Cover and refrigerate 24 hours.
  2. Add whole toasted flaxseed just before serving.

Yield:  6 servings.

Serving Size:   1/2 cup (125 mL). Each serving contains 3/4 tsp (4 mL) of flaxseed oil and 3/4 tsp (4 mL) of whole flaxseed.

Nutritional Analysis

Calories140
Total Fat1 g
Cholesterol0 mg
Carbohydrates19 g
Fiber2 g
Protein3 g
Sodium207 mg
Potassium148 mg

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