Pineapple and Pecan Rice Salad with Curry Dressing

Preparation:  15 min. Cooking: 30 min. Total: 45 min.
Recipe photo
  • 1 Cup brown rice
  • 1/2 medium pineapples , chopped
  • 4 shallots , or green onions, chopped
  • 1 small apples , chopped
  • 1 Cup chopped pecans or walnuts
  • 2 3/4 Tbsp raisins , chopped
  • 2 Fl Oz oil
  • 2 Fl Oz white vinegar
  • 1 1/4 Tbsp curry powder
  • 2 Tbsp sugar
Add rice to boiling water in large saucepan. Cook on low-medium heat uncovered, for about 30 minutes, or until just tender. Rinse under cold water and drain. Combine rice and next 5 ingredients in large bowl. Combine last 4 ingredients in a jar with a tight-fitting lid, shake well. Mix dressing into salad just before serving.
Calories
530 Cal
Fat
36 g
Carbs
54 g
Protein
5.6 g
Fiber
7.4 g
Sugar
23 g
Cholesterol
0 mg
Sodium
8.7 mg


Nutrients

Fiber     7.4 g
Fat     36 g
Sugar     23 g
Carbs     54 g
Protein     5.6 g
Calories     530 Cal

Fats

Fat, Poly     8 g
Fat, Mono     22 g
Fat, Sat     3.9 g
Fat, Trans     0 g
Fat, Percent     61 %

Vitamins

Vitamin, K     13 mcg     11 %
Vitamin, A     420 IU     14 %
Vitamin, B12     0 mcg     0 %
Niacin     1.8 mg     11 %
Riboflavin     0.1 mg     8.9 %
Vitamin, C     68 mg     76 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.4 mg     25 %
Vitamin, E     3 mg     20 %
Panto, Acid     0.8 mg     16 %
Choline     20 mg     3.7 %
Thiamin     0.4 mg     31 %

Minerals

Calcium     65 mcg     6.5 %
Phosphorus     160 mg     23 %
Magnesium     86 mg     20 %
Copper     0.6 mcg     65 %
Fluoride     4.2 mcg     100 %
Zinc     2 mg     18 %
Cholesterol     0 mg     0.7 %
Sodium     8.7 mg     0.6 %
Selenium     2 mcg     3.7 %
Manganese     3 mg     43 %
Potassium     500 mg     11 %
Iron     2.6 mg     32 %