Basmati Rice Salad With Shrimp Curry And Cashews Recipes

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BASMATI RICE WITH FRIED CASHEWS AND RAISINS



Basmati Rice with Fried Cashews and Raisins image

This recipe was inspired by a New Year's Day feast I was invited to starring a huge chicken biryani. I helped the host with the final touches of the meal, including frying some nuts and raisins as a topping. I loved the flavor and texture they brought to the meal. While this recipe is certainly not biryani, the toasted toppings mixed into a lightly spiced rice, takes me back to that special day.

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toast 3/4 teaspoon crushed cumin seeds in 1 tablespoon butter in a saucepan over medium heat, about 1 minute. Stir in 1 cup rinsed basmati rice and 1 cinnamon stick. Add 1 1/2 cups water and a big pinch of salt; bring to a boil. Reduce the heat to low, cover and cook until the liquid is absorbed, 15 minutes. Pan-fry 1/4 cup each raisins and salted cashews in vegetable oil, about 30 seconds. Sprinkle over the rice and fluff together; season with salt.

BASMATI RICE SALAD WITH SHRIMP, CURRY AND CASHEWS



Basmati Rice Salad With Shrimp, Curry and Cashews image

Make and share this Basmati Rice Salad With Shrimp, Curry and Cashews recipe from Food.com.

Provided by Shannon 24

Categories     Rice

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

2 cups basmati rice
1 tablespoon curry powder
3 cups chicken stock
3 tablespoons oil
1/4 cup lime juice
1 tablespoon brown sugar
150 g shrimp
1/4 English cucumber, grated
1 cup carrot, grated
1 cup cashews, roasted, unsalted
1/4 cup fresh cilantro, chopped
12 cherry tomatoes, halved
salt, to taste

Steps:

  • Place the curry powder and stock in a pot. Bring to a boil over high heat, add rice and turn the heat to low. Cover and cook until tender, about 18-20 minutes. Fluff the rice with a spoon; cool quickly and place in bowl.
  • Whisk together oil, lime juice and brown sugar.
  • Add remaining ingredients to the rice, drizzle with dressing and combine.
  • Chill well before serving.
  • Enjoy!

Nutrition Facts : Calories 386.5, Fat 15.9, SaturatedFat 3, Cholesterol 26.9, Sodium 277.5, Carbohydrate 50.1, Fiber 3.2, Sugar 5.9, Protein 12.4

BASMATI RICE SALAD WITH CURRANTS AND NUTS



Basmati Rice Salad with Currants and Nuts image

Categories     Fruit     Nut     Rice     Side     Vegetarian     Currant     Lemon     Pecan     Walnut     Healthy     Vegan     Persian New Year     Parsley     Simmer     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     No Sugar Added     Kosher

Yield Serves 6 to 8 as a side-dish or 4 as a main-course

Number Of Ingredients 12

4 cups water
2 cups brown basmati rice
1 1/3 cups thinly sliced green onions
1 1/2 cups thinly sliced celery
3/4 cup minced fresh parsley
3/4 cup chopped pecans
1/2 cup dried currants
1/2 cup chopped walnuts
5 tablespoons olive oil
5 tablespoons lemon juice
3 tablespoons soy sauce
2 1/2 teaspoons ground cumin

Steps:

  • Combine 4 cups water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary. Transfer rice to large bowl. Fluff with fork. Cool. Mix in green onions, celery, parsley, pecans, currants and walnuts.
  • Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat. Season to taste with salt and pepper and serve.

CURRIED SHRIMP SALAD



Curried Shrimp Salad image

The recipe is easy to prepare and tastes great as a main dish. The water chestnuts and celery give it just enough crunch.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

1 pound cooked large shrimp, peeled and deveined
1 can (8 ounces) sliced water chestnuts, drained
1 celery rib, thinly sliced
2 green onions, thinly sliced
3/4 cup Miracle Whip
2 tablespoons soy sauce
1/2 teaspoon curry powder
Leaf lettuce
1/4 cup slivered almonds, toasted

Steps:

  • In a bowl, combine the shrimp, water chestnuts, celery and onions. In a small bowl, combine the Miracle Whip, soy sauce and curry powder. Stir into shrimp mixture. Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl. Sprinkle;with almonds.

Nutrition Facts :

SHRIMP RICE SALAD



Shrimp Rice Salad image

This easy-to-prep salad is perfect to take to luncheons or bridal showers-and it makes a refreshing meal on a hot day. It's just as tasty with chicken for non-seafood lovers. -Joyce Pappert, Mars, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings

Number Of Ingredients 14

1 pound cooked medium shrimp, peeled and deveined
1 package (10 ounces) frozen peas, thawed
3 cups cooked rice
1-1/2 cups chopped celery
1/4 cup chopped onion
1/2 cup vegetable oil
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon soy sauce
2 teaspoons curry powder
1/2 teaspoon celery seed
1/2 teaspoon salt
Leaf lettuce
Cherry tomatoes, optional

Steps:

  • In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.

Nutrition Facts : Calories 307 calories, Fat 15g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 408mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.

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