Cranberry Pecan Curry Rice Salad Food
CRANBERRY-PECAN CURRY RICE
This Cranberry-Pecan Curry Rice is full of Fall flavors and soul-warming curry! Serve it for a weeknight dinner or on Thanksgiving!
Provided by Jillian - a Food, Folks and Fun original
Categories Side Dish
Time 35m
Number Of Ingredients 14
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!
Nutrition Facts : Calories 337 kcal, Carbohydrate 51 g, Protein 5 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 539 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
CRANBERRY PECAN RICE SALAD
Any dish is better with rice, especially around the holidays. When I prepare this dish, I love using Ralston Family Farms rice! Being able to follow this grain from their farm to my fork is one of the many reasons I love Ralston rice! Since Ralston Family Farms is located along the Arkansas River, it allows them to work in environmentally friendly ways during the growing season! Whipping up this recipe is so quick and easy! This dish is great for all my holiday guests, and it's tasty, too! Related
Provided by Katherine Laughlin
Categories Salad, Side Dishes
Number Of Ingredients 16
Steps:
- Toss all ingredients together with 1/2 of the dressing
- Cover and chill 30 minutes. Reserve the rest of the dressing for time of service
CRANBERRY PEAR SALAD
This delicious salad works well as a side or on its own. Especially good in fall and winter months when fresh summer salad fare is harder to come by.
Provided by ChrissyCoole
Categories Salad Green Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk olive oil, balsamic vinegar, brown sugar, garlic, salt, and black pepper in a bowl. Combine greens, pears, cranberries, pecans, and Havarti cheese in a large bowl. Pour balsamic vinegar dressing over salad and toss. Garnish with almonds to serve.
Nutrition Facts : Calories 604.2 calories, Carbohydrate 39.2 g, Cholesterol 17.7 mg, Fat 49.8 g, Fiber 7 g, Protein 7.6 g, SaturatedFat 8.7 g, Sodium 335.2 mg, Sugar 26.3 g
CRANBERRY PECAN SALAD
Raspberry Dijon vinaigrette is savory with cranberries, toasted pecans, red onion, and feta cheese. A real crowd pleaser! Can substitute brie for feta, too.
Provided by STACY38
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 456.1 calories, Carbohydrate 21 g, Cholesterol 44.6 mg, Fat 38.6 g, Fiber 4 g, Protein 10 g, SaturatedFat 10.6 g, Sodium 779.9 mg, Sugar 16.4 g
CRANBERRY PECAN CURRY RICE SALAD
Make and share this Cranberry Pecan Curry Rice Salad recipe from Food.com.
Provided by Auntie Mags
Categories Brown Rice
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 539.6, Fat 26.8, SaturatedFat 3.5, Sodium 883.3, Carbohydrate 68.4, Fiber 5.2, Sugar 2.2, Protein 8.6
CURRY-CRANBERRY SPINACH SALAD
I sometimes switch up this salad by using dried apricots or pineapple and arugula or other sturdy greens. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a salad bowl, combine the spinach, pine nuts, cranberries and sesame seeds. In a small bowl, whisk the remaining ingredients. Drizzle over salad and toss to coat. Serve immediately.
Nutrition Facts :
CRANBERRY RICE SALAD
Our home economists devised this make-ahead recipe with the hectic holidays in mind. Cranberries and green onions add a bit of color.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 345 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 53g carbohydrate (18g sugars, Fiber 3g fiber), Protein 6g protein.
CURRIED CRANBERRY CHICKEN SALAD
Make and share this Curried Cranberry Chicken Salad recipe from Food.com.
Provided by tgobbi
Categories Chicken
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine mayonnaise, lime juice and curry powder in large mixing bowl.
- Stir in remaining ingredients.
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