Curried Brown Rice Salad Recipes

CURRIED BROWN RICE

Curried Brown Rice image

A subtle variation on Lee Bremson's Curried Rice Pilaf recipe (which is very good!).

Provided by Jeff Cummings

Categories Main Dish Recipes

Time 1h20m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon grapeseed oil
½ cup chopped yellow onion
2 cloves garlic, minced
1 cup brown basmati rice
1 teaspoon curry powder
1 teaspoon garam masala
1 teaspoon cumin seeds
2 cups vegetable broth
½ teaspoon kosher salt

Steps:

Heat grapeseed oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Continue to cook and stir until rice is toasted, 1 to 2 minutes more.
Pour broth into rice mixture and season with salt; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.

Nutrition Facts : Calories 233.1 calories, Carbohydrate 43.4 g, Fat 5.8 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 0.8 g, Sodium 476.7 mg, Sugar 2.9 g

CURRY RICE SALAD

Curry Rice Salad image

Studded with veggies and crunchy apple, curry rice salad is a perfect potluck side dish recipe or make-ahead lunch. Use freshly cooked or leftover rice.

Provided by Elise Bauer

Categories Salad Make-ahead Curry Rice Rice Salad Salad

Time 1h10m

Number Of Ingredients 17

Ingredients

1 cup (175g) raw brown rice (if using cooked rice, use about 3 1/2 cups)
1/4 cup extra virgin olive oil
2 tablespoons yellow curry powder (can sub curry paste)
1/8 teaspoon ground cumin
1/8 teaspoon chili powder
One large yellow onion, chopped (about 2 cups, 250g)
1/2 teaspoon salt, more to taste
1/2 teaspoon toasted sesame oil
1 tablespoon honey
1 cup raisins
1 apple, cored and chopped (not peeled)
1 cup chopped cilantro, leaves and tender stems
1 rib celery - chopped (optional)
10-12 snow peas - stringy ends chopped off, then chopped (optional)
1/2 bell pepper, red, green, or yellow - chopped, about 1/2 cup (optional)
1 green onion - chopped, green and white parts (optional)
1 tablespoon rice vinegar (seasoned or unseasoned, can sub apple cider vinegar)

Steps:

Cook the brown rice: Put 1 cup raw brown rice in a pot, add 1 3/4 cups of water, bring to a boil, cover, lower the heat on very low, let simmer for 45 minutes, take off heat and keep covered for at least another 10 minutes.

Nutrition Facts : Calories 242 kcal, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 1 g, Sodium 194 mg, Sugar 25 g, Fat 10 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

CURRIED BROWN RICE SALAD

Curried Brown Rice Salad image

Whenever she needs a potluck salad, Carol Dodds turns to this tried-and-true favorite. "It's among my most requested recipes-everyone raves about it," she writes from Aurora, Ontario. "Folks love the crunch from the chopped apple and toasted almonds. And I love that I can cook the rice ahead...then it's just a few simple steps to complete it later."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 cups.

Number Of Ingredients 9

Ingredients

4 cups cooked brown rice, cooled
1 cup chopped tart apple
1/2 cup raisins
1/2 cup chopped onion
1/2 cup slivered almonds, toasted
1/4 cup reduced-fat mayonnaise
1/4 cup fat-free plain yogurt
3 teaspoons curry powder
1/2 teaspoon salt

Steps:

In a large bowl, combine the rice, apple, raisins, onion and almonds. In another bowl, combine the remaining ingredients. Pour over rice mixture and stir to combine. Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 205 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 194mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

CURRIED RICE SALAD

Curried Rice Salad image

This rice salad has it all in the flavor and texture department. I love the nuttiness of the rice blend paired with the peppery arugula, tart apricots and sweet curry vinaigrette.

Provided by Kardea Brown

Categories side-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 cup wild and long-grain rice blend
2 cups vegetable stock
Kosher salt and freshly ground black pepper
1/2 cup chopped dried apricots
1 large shallot, thinly sliced
2 tablespoons apple cider vinegar
1 teaspoon curry powder
1 teaspoon honey
6 tablespoons extra-virgin olive oil
3 cups baby arugula
1/2 cup toasted pine nuts
2 tablespoons chopped fresh mint

Steps:

Combine the rice, vegetable stock and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Stir in the apricots and shallot during the last 5 minutes of cooking.
Spread the rice in a single layer on a parchment paper-lined rimmed baking sheet to cool to room temperature, about 30 minutes.
Make the vinaigrette: Whisk together the vinegar, curry powder, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil until combined.
Transfer the cooled rice to a serving bowl. Add the desired amount of the vinaigrette, then the arugula, pine nuts and mint, and toss to combine. Season with salt and pepper.

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