Cranberry Pecan Curry Rice Salad Recipes

CRANBERRY-PECAN CURRY RICE

Steps:

• In a large sauce pan, bring chicken broth to a boil. Add rice, bring back up to a boil, then reduce heat to a simmer, and cover. Simmer for 20 minutes and fluff with fork.
• Heat a large, deep pan or pot over medium heat. Add oil and onion. Sauté until onion is opaque and the edges are lightly golden; about 5-6 minutes. Add garlic, and pecans. Continue to sauté until fragrant, about 2 minutes. Add fluffed rice, water, curry powder, ginger, salt and pepper. Stir until combined and rice is evenly coated with spices. Add cranberries and parsley; toss to combine. Transfer rice to serving bowl and enjoy!

WILD RICE SALAD WITH CRANBERRIES AND PECANS

Steps:

• Make the rice: Use the amount of water for the rice according to instructions on the rice package. Typically straight brown rice is a 1:2 ratio of rice to water. Straight wild rice is a ratio of 1:3 of wild rice to water. For this brown rice wild rice mix that I got from a bin (no package) I used a ratio of 1 cup of rice to 2 1/3 cups of water. Bring rice, 1/2 teaspoon salt, and water to a boil, reduce heat to low, cover and cook for 50 minutes. Do not stir. Do not uncover. Remove from stove and let sit, covered for 10 minutes. Then uncover, fluff up with a fork, and let cool to almost room temperature.

CRANBERRY PECAN CURRY RICE SALAD

Steps:

• In large saucepan, bring water and salt to boil.
• Add rices, cover and turn down to a simmer for 20 minutes, stirring occasionally.Add a little more water if it evaporates before 20 minutes.
• Remove from heat, stir, and let stand covered for 5 minutes.
• Add cranberries, stir and let cool to room temperature uncovered.
• Stir in scallions.
• Mix dressing ingredients together (except for pecans) in a small bowl an whisk until incorporated.
• Add to rice mixture and toss to coat.
• Stir in pecans. Adjust salt and pepper to taste.
• Chill in refrigerator for at least 4 hours or preferably overnight.

CRANBERRY PECAN SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
• In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
• In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.

CRANBERRY RICE SALAD

Steps:

• Cook rice according to package directions; drain and rinse with cold water. In a large bowl, combine the rice, cranberries and green onions. , In a small bowl, combine the sugar, minced onion, poppy seeds and paprika; whisk in the vinegars and oil. Drizzle over rice mixture and toss to coat. Cover and refrigerate for up to 2 hours. Just before serving, stir in the almonds.

CRANBERRY WILD RICE SALAD

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, combine cranberry juice, vinegar, oil, basil, sugar, salt if desired and pepper; mix well. Pour over rice mixture and toss to coat. Refrigerate overnight. Just before serving, stir in pecans if desired.

CURRY RICE SALAD

Steps:

• Mix together rice, peas, chick peas, green onion, celery and shrimp.
• Boil all dressing ingredients together and pour over rice mixture.
• Mix and refrigerate for 3 hrs to mix flavours.