CURRIED RICE SALAD WITH GRAPES
When buying grapes, look for ones that are plump and firmly attached to the stems, and have smooth unbroken skins.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 2h30m
Number Of Ingredients 9
Steps:
- Rinse rice in a sieve until water runs clear. In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add curry powder; cook 30 seconds. Stir in rice, 2 1/2 cups water, 1 teaspoon salt, and 1/4 teaspoon ground pepper.
- Bring to a boil; reduce heat. Cover; simmer gently until rice is tender and has absorbed liquid, about 1 hour. Remove from heat; steam, covered, 10 minutes.
- Fluff rice with a fork; transfer to a shallow bowl. Stir in lime juice and remaining tablespoon olive oil; season with more salt and pepper. Refrigerate until cool, about 1 hour.
- Stir in grapes, mint, and cashews.
Nutrition Facts : Calories 225 g, Fat 9 g, Fiber 2 g, Protein 4 g
15-MINUTE CHICKEN, RICE AND GRAPE SALAD
Brown rice makes a nutty, chewy base for this salad and is a nice foil for sweet grapes and fresh greens. Using frozen precooked rice makes the whole dish doable in 15 minutes. The creamy dressing comes together quickly in the blender.
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the frozen rice in a medium glass mixing bowl, and break it up using a fork. Drape a damp paper towel directly over the rice, and microwave until the rice is warmed through and softened, 2 to 3 minutes.
- Meanwhile, puree the yogurt, oil, lemon zest and juice, mayonnaise, shallots, garlic, 1 1/2 teaspoons salt and a few grinds of pepper in a small food processor or a blender until smooth. Toast the walnuts in a small skillet over medium heat until fragrant and just starting to brown, about 2 minutes.
- Combine the chicken, grapes, parsley and spinach in a large bowl, and toss with half the dressing. Add the warmed rice and toasted walnuts, toss again and serve with the remaining dressing.
Nutrition Facts : Calories 580 calorie, Fat 32 grams, SaturatedFat 6 grams, Cholesterol 55 milligrams, Sodium 850 milligrams, Carbohydrate 54 grams, Fiber 6 grams, Protein 23 grams, Sugar 14 grams
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.
CURRIED GRAPE AND RICE SALAD
Make and share this Curried Grape and Rice Salad recipe from Food.com.
Provided by Abby Girl
Categories Salad Dressings
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Rice: In a sauce pan, saute the onions with the curry powder. Add the rice and liquids; bring to a boil, reduce and cook for 45 minutes or until rice has absorbed the liquid. Cool.
- Salad: In a bowl with the rice, combine the grapes, chicken, peppers and mint.
- Dressing: Combine vinegar, olive oil, curry powder, sugar, garlic, salt, ginger and pepper.
- To serve: Add half the dressing to the salad and combine. Chill for 2 - 24 hours. Just before serving, test the seasoning and add more dressing if needed. Use the rest of the dressing elsewhere.
Nutrition Facts : Calories 359.3, Fat 12.5, SaturatedFat 1.9, Sodium 633.6, Carbohydrate 56, Fiber 3.5, Sugar 12.4, Protein 7.7
VEGETABLE CURRIED RICE
"I've served this rice recipe to family and guests often and always receive high praise," writes Frances Easton from Warrenton, Virginia. With its mild curry flavor, this colorful side could complement a variety of main dishes. FRANCES' TIP: "This is an easy recipe to double for family get-togethers or potlucks."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. , Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.
Nutrition Facts : Calories 184 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
CURRIED SMOKED CHICKEN AND WILD RICE SALAD
Steps:
- Make the dressing:
- In a blender or food processor blend the garlic, the vinegar, the lemon juice, the curry powder, the chutney, and salt and pepper to taste until the mixture is smooth. With the motor running add the oil in a stream, add the sour cream and the water, adding additional water if necessary to reach the desired consistency, and blend the dressing until it is combined well. Transfer the dressing to a small bowl and stir in the coriander. The dressing may be made 1 day in advance and kept covered and chilled.
- Make the wild rice mixture:
- In a large heavy saucepan combine the wild rice with the water and the salt and simmer it, covered, for 45 to 50 minutes, until it is tender and all the water is absorbed. Transfer the wild rice to a large bowl and add the vinegar, the oil, and salt and pepper to taste. Toss the mixture well and let it cool completely. The wild rice mixture may be prepared up to this point 1 day in advance and kept covered and chilled. Stir in the scallions and the raisins.
- Cut the chicken into 3/4-inch pieces. Spoon the wild rice mixture onto one side of a large shallow serving dish, arrange the chicken on the other half, and arrange the mâche decoratively down the middle. Serve the dressing separately. (Alternatively, the wild rice mixture, the chicken, and the dressing may be tossed together in a large serving bowl and garnish with the mâche.)
CURRIED CHICKEN AND RICE SALAD
Provided by Shula Udoff
Categories Chicken Herb Poultry Rice Quick & Easy Pea Spring Bon Appétit
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and curry powder and sauté 5 minutes. Add chicken and sauté until cooked through, about 4 minutes. Transfer to large bowl and cool. Mix in rice, peas, bell peppers, raisins and cilantro.
- Whisk remaining 3/4 cup oil, vinegar and cumin in small bowl to blend. Add enough dressing to salad to season to taste; toss well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
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CURRIED CHICKEN SALAD WITH GRAPES & CASHEWS
From onceuponachef.com
Cuisine American, IndianTotal Time 30 minsCategory RecipesCalories 527 per serving
- Make the dressing: In a large bowl, whisk together the mayonnaise, sour cream, curry powder, honey, lime juice, and salt.
- To the dressing, add the chicken, celery, grapes and scallions. Toss well to combine, then taste and adjust seasoning, adding the cayenne pepper, if desired. Cover the chicken salad with plastic wrap and chill until ready to serve. Right before serving, stir in the cashews (adding them at the last minute ensures they stay crunchy).
- Note: I use poached chicken for this recipe. If you'd like to use roasted chicken, you'll need 3 pounds bone-in, skin-on chicken breasts. Preheat the oven to 425°F. Line a baking sheet with aluminum foil. Arrange the chicken breasts skin-side up on the prepared baking sheet. Coat with 1 tablespoon of olive oil and sprinkle both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 30 to 35 minutes, or until done. Let cool. (You may also use a rotisserie chicken.)
- Make-Ahead Instructions: This salad can be made and stored in the refrigerator for up to 2 days. Wait to add the cashews until right before serving, otherwise they will get soft.
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