ORIENTAL CURRIED RICE SALAD
I have taken this salad to many pot lucks and it is always well received. There is a nice mix of flavours in the dressing. I hope you enjoy it!
Provided by GaylaV
Categories Long Grain Rice
Time 5h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cook the rice according to package directions and cool.
- Cook the peas and cool.
- Chop celery and onion.
- Mix the rice, peas, celery and onion.
- While the rice is cooking mix all the ingredients for the dressing.
- Mix the dressing into the rice mixture.
- Cool for several hours.
Nutrition Facts : Calories 209.6, Fat 6.4, SaturatedFat 0.9, Sodium 404.1, Carbohydrate 32.7, Fiber 2.7, Sugar 2.7, Protein 5
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
This is Divine! My mom made this for us growing up and it's a wonderful "fancy" rice dish that's definitely up to company standards and doesn't take up stove top room. One of my favorite recipes! You can also make it the "stove-top" way by sauteeing the onions until soft, toasting the spices and rice for a bit with the onions and then bringing everything to a boil with the chicken broth and simmering for 15 minutes.
Provided by lolablitz
Categories White Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in butter until softened.
- While onions are sauteeing, bring chicken broth to boil in another pot.
- Add rice and spices to onion and brown slightly.
- Add boiling chicken broth.
- Pour into 9x13 glass dish and cover with plastic wrap.
- Microwave for 20 minutes at 80% power.
Nutrition Facts : Calories 275.5, Fat 8.8, SaturatedFat 5.2, Cholesterol 20.3, Sodium 698.4, Carbohydrate 41.4, Fiber 1.2, Sugar 1.2, Protein 6.5
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 :
CURRY RICE SALAD
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
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
CURRIED RICE SALAD
When we lived at Fort Polk, another military wife, Claire, shared this recipe with me after I tasted it at a dinner party she hosted. It is now one of my favorite salads and I am so thankful that she was gracious enough to share her recipe. Prep time assumes you are starting with precooked rice. Cook time is actually the chilling time (although it can chill overnight as well). This makes 6 generous portions or more smaller ones.
Provided by HeatherFeather
Categories White Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, saute mushrooms in oil over medium heat, stirring often, for about 2 minutes or until soft.
- Add zucchini slices and green onions and cook, stirring, for about 1 minute (you want the zucchini to still be a bit crisp).
- Remove cooked veggies into a large mixing bowl and combine with cooked rice, red bell pepper, and parsley.
- In a small bowl, combine all dressing ingredients except oil.
- Add oil slowly, while whisking, and blend well.
- Pour over rice mixture and toss well.
- Test for seasonings- adjust if necessary for flavor or moisture.
- Cover and chill (can be chilled overnight if needed).
- When ready to serve, line a large salad bowl with clean, dry leafy green lettuce leaves and fill with chilled rice salad.
CURRY RICE SALAD
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
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.
"PEACHY" CURRIED RICE SALAD
Make and share this "peachy" Curried Rice Salad recipe from Food.com.
Provided by Shazzie
Categories Rice
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients and refrigerate for 1-2 hours for flavours to blend.
- If desired, mayo may be thinned with a little milk.
Nutrition Facts : Calories 476.2, Fat 10.5, SaturatedFat 1.6, Cholesterol 7.6, Sodium 216.2, Carbohydrate 87.1, Fiber 3.5, Sugar 4.9, Protein 7
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 CHICKEN AND RICE SALAD
This is a crunchy chicken and rice salad with an East Indian influence.
Provided by Sheryl
Categories Salad Grains Rice Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- In a large bowl, combine the rice, chicken, celery, green onions, bell peppers, sour cream, mayonnaise, chutney, curry and salt. Mix well, cover and refrigerate until chilled. Sprinkle with pine nuts before serving.
Nutrition Facts : Calories 391.5 calories, Carbohydrate 33.8 g, Cholesterol 55.3 mg, Fat 20.6 g, Fiber 1.2 g, Protein 17.4 g, SaturatedFat 7.4 g, Sodium 227 mg, Sugar 4.2 g
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 RICE SALAD
Make and share this Curried Rice Salad recipe from Food.com.
Provided by Borealis Beegirl
Categories Long Grain Rice
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine raisins, lime juice and sugar in small bowl, set aside.
- Bring 4 quarts water to boil in large pot .
- Add 1 tablespoon salt and rice to boiling water and cook until just tender , about 12 to 14 minutes.
- Drain rice, spread on rimmed baking sheet, and cool completely, at least 20 minutes.
- Melt butter in empty pot over medium heat.
- Cook onion and jalapeno until soft, about 5 minutes.
- Add ginger , garlic, and curry and cook until fragrant, about 30 seconds.
- Off heat, stir in raisin mixture.
- Toss rice, raisin mixture, and cilantro in large bowl until combined.
- Season with salt, serve.
- Salad can be refrigerated for 1 day. Bring to room temperature before serving.
Nutrition Facts : Calories 429.8, Fat 10.9, SaturatedFat 5.9, Cholesterol 22.9, Sodium 10.9, Carbohydrate 78.8, Fiber 4.2, Sugar 17.3, Protein 6.9
CURRIED RICE SALAD
Steps:
- Allow cooked rice to cool.
- Mix all ingredients together in a bowl and serve.
- Store in the fridge.
Nutrition Facts : Calories 183 kcal, Carbohydrate 23 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 37 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 7 g, ServingSize 1 serving
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- Preheat oven to 325°. Place almonds in even layer on baking sheet. Toast until lightly golden, 5–7 minutes. Cool.
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- Heat oil and butter in a large skillet with a fitted lid over medium heat. Once hot, add the onion and cook 6 to 7 minutes, until soft.
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- Add Brown Sugar (2 tablespoon), Curry Powder (2 teaspoon), Distilled White Vinegar (2 tablespoon) and Extra-Virgin Olive Oil (1/3 cup) in one little bowl. Season with a little Salt and Pepper (to taste). Give that a good mix around.
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- Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add onion and saute until translucent and tender, 2-3 minutes. Add garlic and saute another 30 seconds.
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- In a large mixing bowl place the cooked rice, chopped apples, chopped red pepper, finely chopped onion, cashew nuts, dried cranberries, and half of the chopped parsley.
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Servings 4Calories 310 per servingTotal Time 10 mins
- Preheat oven to 325°. Place almonds in even layer on baking sheet. Toast until lightly golden, 5–7 minutes. Cool.
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- Fill a large saucepan three-quarters full with water and bring it to a boil. Add the rice and stir occasionally for 15 minutes. Do not cover the pot.
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