WONDERFUL CURRY RICE SALAD
If you are a curry lover, then you will really enjoy this cold rice salad. The chilling times for this recipe is about 3 hours so plan ahead, preparing a day in advance is even better. All ingredients may be doubled if deired.
Provided by Kittencalrecipezazz
Categories Rice
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, saute the butter with curry powder (to release the flavors).
- Stir in chicken broth; bring to a boil.
- Add in rice; cover and simmer 20 minutes, or until all the liquid is absorbed.
- Stir in green onions and lemon juice.
- Chill thoroughly (about 2 hours).
- In a bowl combine the mayo with milk; blend well, then stir into the rice mixture along with the chopped apples, raisins and almonds (if using).
- Chill in the fridge for about 1 hour before serving.
- Delicious!
Nutrition Facts : Calories 750.9, Fat 32.2, SaturatedFat 4.9, Cholesterol 16.3, Sodium 1068.7, Carbohydrate 106.4, Fiber 5.7, Sugar 26.2, Protein 12.9
CURRIED RICE SALAD
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
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.
CONTEST-WINNING CURRIED RICE SALAD
Rice is truly one of the world's most versatile foods. Arkansas is the top rice-producing state in the country, so this recipe surely represents our region.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Drain pineapple, reserving juice; set aside 1 cup pineapple and 3 tablespoons juice (refrigerate remaining pineapple and juice for another use). , In a large bowl, combine the rice, chicken, celery, almonds, raisins, green onions and reserved pineapple. , In a small bowl, combine the mayonnaise, mustard, curry powder, salt and reserved juice. Gently stir into rice mixture. Cover and refrigerate for at least 1 hour. serve in a lettuce-lined bowl if desired.
Nutrition Facts : Calories 337 calories, Fat 20g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 260mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 2g fiber), Protein 13g protein.
CURRIED RICE & EGG SALAD
Enjoy this lightly spiced rice and egg salad as a side dish at a summer barbecue or picnic. Top with toasted almonds, grated carrots and sliced cucumbers
Provided by Cassie Best
Categories Side dish
Time 37m
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan and cook the onion for 8-10 mins until soft and just turning golden. Boil the kettle. Stir the curry paste, ground turmeric, rice and raisins into the onions. Crumble over the stock cube and pour over enough boiled water from the kettle to cover the rice by ½cm (about 1 litre). Season with some salt. Bring to a gentle simmer, then cover the pan, reduce the heat to its lowest setting and cook for 2 mins more. Without taking off the lid, remove from the heat and leave to steam for 15 mins. This will give you perfect, fluffy rice.
- Meanwhile, bring another pan of water to the boil and cook the eggs for 7 mins. Plunge into a bowl of cold water to stop them cooking and once cool, drain and halve.
- Tip the rice into a container and chill for at least 1 hr, or up to two days. When you're ready to serve, scatter over the coriander and almonds, and top with the grated carrot, cucumber slices and eggs.
Nutrition Facts : Calories 491 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium
CURRIED RICE SALAD
This is a refreshing alternative to potato salad. I rely on dishes like this often for open houses or entertaining friends.-Pat Medley, Fayetteville, Arkansas
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, combine water, rice, butter and salt if desired; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Cool. Add peas, celery and onions. In a small bowl, combine mayonnaise, chutney and curry powder; add to rice mixture and stir well. Serve in a lettuce-lined bowl if desired.
Nutrition Facts :
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