Summer Curry Rice Salad Recipes

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

CURRY RICE SALAD

Curry Rice Salad image

This healthy salad is a great for potlucks and entertaining-easy and delicious. It's a good way to use up leftover rice, too. I sometimes use a 50-50 mix of brown and white rice for extra fiber and flavor.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

3 cups cooked long grain rice, cooled
1/2 cup sliced pimiento-stuffed olives
1/2 cup dry roasted peanuts
2 green onions, chopped
1/4 cup mayonnaise
2 tablespoons lemon juice
1 to 1-1/2 teaspoons curry powder
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper

Steps:

In a large bowl, combine the rice, olives, peanuts and onions. In a small bowl, combine the mayonnaise, lemon juice and seasonings. Gently stir into rice mixture. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 400 calories, Fat 24g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 731mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 2g fiber), Protein 8g protein.

SUMMER CURRY RICE SALAD

Summer Curry Rice Salad image

A cold salad...can be a side dish or a meal in and of itself. Beautiful colors to accent any meal! Makes a big bowl that can last up to a week.

Provided by Cloe Wind

Categories Brown Rice

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 17

Ingredients

1 -1 1/2 cup uncooked brown rice
1 large yellow onion (chopped)
indian curry powder (red or yellow, I like yellow better in this dish)
1/4 cup olive oil
1 dash cumin
1 dash Tabasco sauce or 1 dash other chili sauce
2 -3 drops sesame oil
fresh cilantro (chopped)
1 cup raisins
1 apple, cored and chopped, not peeled (a tarter, crisper apple is better, like Braeburn)
2 tablespoons honey
1 dash sea salt
celery (chopped)
snow peas (chopped)
bell pepper (red, green, or yellow(chopped)
green onion (chopped)
chicken or shrimp

Steps:

Prepare brown rice.
Prepare onions and curry oil: In a large saucepan, put 1/4c olive oil on med. high heat. Add 2 heaping tablespoons of curry powder when oil is hot. Add a dash of chili sauce, cumin, and a couple of drops of sesame oil--I like a little extra cumin. Stir with a wooden spoon and let simmer until mixture turns slightly darker (but does not burn!) Add chopped yellow onion and cook until translucent (add water as needed to keep onins from sticking to pan). Taste mixture and add more curry as desired.
Mix rice and onions.
Add other ingredients to taste.
Chill and serve.

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.

CURRY RICE SALAD

Curry Rice Salad image

Inspired by a 4H recipe. A great anytime salad, as long as you have rice, canned shrimp and chick peas in the pantry, celery and green onion in the fridge and green peas in the freezer you are only 3 hrs away from a gorgeous salad.

Provided by CanadianFarmgal

Categories White Rice

Time 20m

Yield 6 cups, 8 serving(s)

Number Of Ingredients 11

Ingredients

2 cups fragrant cooked rice
1 cup frozen peas
1 cup chickpeas
3/4 cup diced green onion
3/4 cup diced celery
4 ounces small shrimp, drained
1/2 cup salad oil
6 tablespoons rice vinegar
3 tablespoons soya sauce
1 teaspoon curry
1 teaspoon seasoning salt

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.

Nutrition Facts : Calories 253.7, Fat 14.3, SaturatedFat 2, Cholesterol 21.7, Sodium 517.5, Carbohydrate 24.2, Fiber 2.8, Sugar 1.5, Protein 7.4

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