Curried Rice And Fruit Salad With Fresh Mango Dressing Food

MANGO AND COCONUT RICE SALAD

Steps:

• Start by cooking the rice. Put the jasmine rice and butter in a small saucepan and place on a medium heat. Add a little salt, the water and half the Thai basil (keep the leaves attached to the stalk). Bring to the boil, then cover and cook on a slow simmer for 15 to 20 minutes. Remove and discard the basil. Spread out the rice on a flat tray to cool down.
• Cook the red rice in plenty of boiling water (as you would cook pasta but with no salt) for 20 minutes, or until it is cooked through. Drain and spread on a tray to cool down.
• Pick off the leaves of the remaining basil and chop them up roughly. Place them in a large mixing bowl. Add the jasmine and red rice together with all the remaining ingredients, apart from the shallots, and stir just to mix; do not stir too much or the mango pieces will disintegrate. Taste and adjust the seasoning. Transfer the salad into serving bowls and garnish with crisp-fried shallots, if you like.

CURRIED RICE AND FRUIT SALAD

Steps:

• Wash rice until water runs clear; drain well.
• In a saucepan, heat oil over medium heat.
• Add the green onions, garlic, curry powder, ginger, and rice; sauté for about 4 minutes or until the rice appears dry.
• Add 1 teaspoon salt and the water.
• Cover and lower the heat to low; cook at a gentle boil until the rice is tender and the water is absorbed (about 15 minutes).
• Fluff the rice with a fork; cool.
• In a big bowl, add the rice, apples, pineapple, apricots, coconut, mint, and cilantro; stir to combine.
• Dressing: Add all the dressing ingredients to the container of an electric blender; process until smooth.
• Pour the dressing over the rice mixture; toss to coat.
• Add salt and pepper to taste; serve.

CURRIED RICE AND FRUIT SALAD WITH FRESH MANGO DRESSING

Steps:

• Rinse the rice well in a fine strainer. Transfer to bowl, cover with water, swish it around a few times, and drain. Repeat until the water is relatively clear and no longer cloudy. Drain once more, cover with water, and soak the rice for about 20 minutes or longer. Drain and set aside to air dry in a strainer for 15 minutes or so, tossing the grains occasionally.
• Heat the oil in a medium saucepan over medium heat. When hot, add the shallots, garlic, ginger, curry powder, rice and salt. Stir for 2 to 3 minutes to soften the shallot, then pour in the vegetable stock. Bring to a boil, reduce the heat to low, and cover. Simmer undisturbed for 15 to 20 minutes or until the rice is tender and the liquid has been absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork and let cool to room temperature.
• For the dressing, whisk together the mango chutney, lemon juice, oil and honey in a small bowl.
• Assemble the salad by combining the rice, apples, pineapple, apricots, coconut, mint and cilantro in a large bowl. Gently toss the dressing into the salad and season with salt and pepper if desired.

WILD RICE SALAD WITH CURRY DRESSING

Steps:

• Add the chicken broth, rice and seasoning packet to a saucepan. Let come to a boil, reduce heat to low, cover, and simmer 20-25 minutes or until liquid has evaporated and rice is soft.
• Soak raisins in 1 cup of hot water for 10 minutes, then drain.
• To toast pecans, arrange them in a shallow baking tray and cook for 10 to 15 minutes in a 350 degree oven, checking after 8 minutes.
• Once the rice is ready, transfer it to your serving bowl, add the green onions, raisins, pecans, and beans, and stir gently.
• To prepare Curry dressing add mayonnaise, curry powder, honey, apple cider vinegar, ground red pepper, prepared Dijon mustard, and Worcestershire sauce in a small bowl & stir thoroughly.
• Serve with a dollop of Curry dressing on a bed of lettuce leaves.

MANGO CURRY SALAD DRESSING

Steps:

• In a small bowl purée a medium sized mango, that has been peeled, pitted, & chopped with coconut milk.
• Pour into a larger bowl an add remaining ingredients (mayo, cream, yogurt, curry, mustard, ginger, honey, salt & pepper).
• Purée everything together until smooth & creamy.
• Cover and chill for ½ hour or over night.
• Serve over fresh baby greens or a European salad mix with shoestrings of fresh pair, sea salt & pepper croutons and add cocktail shrimp & serve with fresh sour dough or similar bread.