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 CHICKEN AND WILD RICE SOUP
This Curried Chicken and Wild Rice Soup recipe is easy to make, nice and creamy, perfectly (and fairly lightly) spiced, naturally gluten-free, and mmm mmm good.
Provided by Ali
Time 55m
Number Of Ingredients 15
Steps:
- Begin by cooking your wild rice. Stir together the wild rice and 4 cups of water in a medium saucepan until combined. Cover and heat over medium-high heat until boiling. Then reduce the heat to medium-low, and simmer (covered) for 40-45 minutes until the rice is cooked and tender. Strain out any extra water, and remove from heat.
- While the rice is cooking, heat the olive oil in a (separate) large stockpot over medium-high heat. Add the onion, carrots and celery and cook for 6-7 minutes, until the onion is soft and translucent, stirring occasionally. Add the garlic, and cook for an additional 1-2 minutes, until the garlic is fragrant, stirring occasionally. Add the chicken stock, chicken, curry powder, bay leaf, cumin, salt and pepper, and stir to combine. Stir in the coconut milk until combined. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover partially with a lid, and let the mixture simmer until the rice is ready.
- Once the rice is cooked, stir it into the soup until combined. Remove the bay leaf. Then taste the soup, and season with extra salt and pepper if needed.
- Serve warm, topped with optional garnishes if desired.
CURRIED RICE PILAF
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 chopped onion, 2 smashed garlic cloves, 1 cinnamon stick, a strip of lemon zest, 1/2 teaspoon curry powder and a pinch of turmeric in a saucepan with butter and olive oil until lightly browned. Add 1 cup basmati rice and stir until toasted. Add 1 1/3 cups water, season with salt and bring to a boil, then cover and simmer 15 minutes. Let sit 5 minutes, then fluff with a fork and add a splash of lemon juice and some cilantro and cashews.
CURRIED RICE WITH SHRIMP
One-pot cooking helps heighten flavor. In this recipe, rice, carrots, and shrimp simmer in delicious curry seasoning.
Provided by JackieOhNo
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
- Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
- Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
- Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.
Nutrition Facts : Calories 354, Fat 5.7, SaturatedFat 0.8, Cholesterol 214.9, Sodium 991.1, Carbohydrate 46.2, Fiber 2.5, Sugar 3.1, Protein 27.6
EASY CURRY RICE
Simple and nice rice dish.
Provided by nickval2010
Categories Side Dish Rice Side Dish Recipes
Time 20m
Yield 5
Number Of Ingredients 3
Steps:
- Stir the rice, water, and curry powder together in a rice cooker; cook for 1 full cycle or until all the water is absorbed, 15 to 20 minutes.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 61.4 g, Fat 1 g, Fiber 2.2 g, Protein 5.8 g, SaturatedFat 0.2 g, Sodium 9.9 mg, Sugar 0.2 g
CURRY FRIED RICE
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a large nonstick skillet over high heat. Add the beaten egg and swirl the pan; let set, then transfer to a plate. Add the scallions to the pan along with the curry powder and pepper to taste; stir-fry 2 minutes. Stir in the cooked rice; spread in an even layer and cook 3 minutes. Add the egg, and salt to taste; stir to break up the egg. Drizzle with the sesame oil.
CURRIED RICE
An easy Curried Rice recipe
Categories Rice Side Steam Vegetarian Curry Spring Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened. Add curry powder and rice and cook, stirring, 1 minute. Add water and salt and boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, about 8 minutes.
- Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.
- Remove pan from heat and let rice stand, covered, 5 minutes, then fluff with a fork.
CURRIED WILD RICE SALAD WITH RAISINS AND PECANS
Cold curried wild rice salad with raisins and pecans is an addictive and easy side dish!
Provided by Kathryn Doherty
Categories Easy Vegetarian Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Cook rice according to package directions, omitting the butter and seasonings. Once rice is cooked, rinse under cold water, drain well and place in a medium bowl.
- Add remaining salad ingredients to bowl and stir to combine.
- To make the vinaigrette, combine all of the ingredients in a small jar or a container with a tight fitting lid. Cover and shake vigorously for 30-45 seconds, until well mixed and the sugar is dissolved.
- Pour vinaigrette over salad and toss to combine.
- Serve or chill until ready to serve.
Nutrition Facts : Calories 412 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 24 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, Sodium 282 grams sodium, Sugar 30 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
CURRIED RICE WITH CAULIFLOWER AND PEAS
A mildly spiced pilaf, this great side dish can be turned into a complete meal by adding leftover roast chicken or cooked chickpeas. Add an additional 1/2 tsp of curry powder if you like a stronger curry flavour.
Provided by Cookin-jo
Categories White Rice
Time 33m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in large saucepan over medium heat.
- Add ginger, curry powder and lemon zest and stir for 30 seconds.
- Add cauliflower, peppers, onions, rice and salt; stir.
- Add water and bring to a boil; reduce heat and cover.
- Cook 15-18 minutes, until water is absorbed and rice is cooked through.
- Stir in peas and black pepper, cover and let sit for 5 minutes.
Nutrition Facts : Calories 410.8, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 437.9, Carbohydrate 67, Fiber 5.7, Sugar 4.3, Protein 8.2
CURRIED WILD RICE AND SQUASH SOUP
Yummy curried wild rice and squash soup.
Provided by Connie Dempsey
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
- Place the squash in a medium pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain, return to the pot, and mash. Mix in the chicken broth and orange juice.
- Melt the butter in a skillet over medium heat, and saute the onion and garlic until tender. Season with the curry powder. Reduce heat to low, and continue cooking about 12 minutes, stirring occasionally.
- In a blender or food processor, blend the squash and broth with the onion and garlic mixture until smooth. Return to the medium pot, mix in the cooked wild rice, and cook until heated through. Season with salt and pepper to serve.
Nutrition Facts : Calories 308.8 calories, Carbohydrate 61.2 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 8.3 g, Protein 7.6 g, SaturatedFat 3.8 g, Sodium 784 mg, Sugar 10.8 g
CURRIED CHICKEN AND RICE CASSEROLE
Curried Chicken and Rice Casserole is the ultimate comfort food made healthy using a homemade cream of chicken soup, brown rice, tender chicken, vegetables and warm curry.
Provided by Julia
Categories Dinner, Entree, Chicken
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Cook rice according to package and set aside.
- Heat a pot of boiling water over medium high heat. Add the broccoli and cook until tender. Set aside.
- Preheat a skillet over medium-high heat until hot. Add 2 Tablespoons olive oil and place the chicken in the skillet. Reduce the heat to medium and cook until the meat is no longer pink, turning occasionally and the juices run clear (8-10 minutes).
- Remove chicken from the skillet and set aside. In the same skillet heat 2 Tablespoons of olive oil and saute the carrots, celery, sweet onion, garlic, turmeric and curry powder until vegetables are soft {about 12-15 minutes}.
- Once the vegetables are soft add the rice, chicken, vegetables and the cream of chicken soup {or the substitute} mixing well over low heat for two minutes. Add salt and pepper to taste.
- Spoon the casserole into a 13x9 glass baking dish or casserole dish and place in the oven and bake for 10 minutes.
- Serve warm and enjoy!
CURRIED WILD RICE SOUP
Make and share this Curried Wild Rice Soup recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In a saucepan bring water to a boil.
- Add rice and stir.
- Reduce heat, cover and simmer until tender, about 40 minutes.
- Heat butter in a large saucepan over medium heat.
- Saute onion until golden brown; add mushrooms and celery.
- Cook 2 minutes, stirring constantly.
- Reduce heat to low; stir in flour and cook, stirring constantly, until mixture is bubbly.
- Gradually add broth; increase heat to medium-high and bring to a boil.
- Boil, stirring, for 1 minute.
- Reduce heat to low and add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika and chervil.
- Simmer until heated through.
- Serve hot and garnish with parsley.
Nutrition Facts : Calories 217.7, Fat 8.8, SaturatedFat 5.4, Cholesterol 25.1, Sodium 149.7, Carbohydrate 19.3, Fiber 1.4, Sugar 1.7, Protein 4.4
CURRIED RICE
I've been cooking this simple rice dish for more than 40 years. The pleasant curry flavor is especially nice with roasted chicken, turkey or duck, making it the perfect addition to a holiday spread.-Bess Placha, Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 7 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute rice and onion in butter for 5 minutes. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until rice is tender.
Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 626mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
SIMPLE CURRIED RICE
Make and share this Simple Curried Rice recipe from Food.com.
Provided by BeccaB3c
Categories Rice
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice as directed on package and stir in remaining ingredients with the water.
- Cook until liquid is absorbed and rice is tender.
CURRIED RICE
I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael's excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael's childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I've been messing with it ever since. Please note: You'll end up with more curry paste than you'll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.
Provided by Sam Sifton
Categories grains and rice, side dish
Time 30m
Yield 2 to 4 servings, plus additional curry paste
Number Of Ingredients 14
Steps:
- Place a large skillet over medium heat, and add to it the black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute. Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside.
- Add the oil to the skillet, and swirl it around. When it shimmers, add the curry leaves, and fry, 1 minute. Stir in 4 tablespoons butter. When it melts, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes.
- Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce and the sugar. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Add habanero to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl.
- To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.
CURRIED WILD RICE PILAF
Wild rice and aromatic vegetables, flavored with curry. There's a bit of prep but it bakes in the oven while you prepare the rest of your meal. Nice with salmon or chicken breasts.
Provided by Monstr
Categories Long Grain Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Wash the wild rice in water to remove any debris. Place in a 2 qt sauce pan and cover with water, about 4 cups. Add 1/8 teaspoon salt. Bring to a boil, reduce heat, cover and cook at a low boil for 30 minutes. Drain and reserve.
- While wild rice is cooking chop vegetables.
- When wild rice has cooked for 30 minutes heat butter and olive oil in a large skillet until hot.
- Saute onion and carrot until softened, about 5 minutes.
- Add bell pepper and celery, saute 3 minutes or until slightly softened.
- Add garlic, curry powder and converted rice, saute until fragrent and rice is well coated with oil.
- Add tomato, broth/water, salt, pepper and partially cooked wild rice.
- Bring to a boil and place in a lightly oiled/sprayed 2 qt casserole dish with cover.
- Cover and bake at 350, stirring half way through, for 50 minutes or until liquid is absorbed and rice is tender. The wild rice will still have a bit of chew.
- Prep time includes parboiling the wild rice.
Nutrition Facts : Calories 169.5, Fat 5, SaturatedFat 1.7, Cholesterol 5.1, Sodium 96.1, Carbohydrate 27, Fiber 2.2, Sugar 2.2, Protein 5.1
CURRIED FISH
Though curried goat, chicken and shrimp are more popular in Jamaica than fish, food journalist Jacqui Sinclair's curry with mild mahi-mahi is a delicious and light alternative. Serve over rice.
Provided by Carolyn Malcoun
Categories Healthy Fish Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Add curry powder and cook for 1 minute. Add onion, bell pepper, garlic, chile pepper and thyme. Cook, stirring, until fragrant, about 2 minutes. Add coconut milk and bring to a simmer. Stir in fish and scallions; cover and cook until the fish is just cooked through, 5 to 7 minutes. Stir in salt and serve immediately.
Nutrition Facts : Calories 263.7 calories, Carbohydrate 6.6 g, Cholesterol 110.4 mg, Fat 12.8 g, Fiber 1.9 g, Protein 29.9 g, SaturatedFat 4.2 g, Sodium 540.8 mg, Sugar 1.5 g
INSTANT POT WILD RICE SOUP
This creamy wild rice soup is easy to make and delicious! Made with easy to find ingredients, it's a cozy and comforting soup is perfect one pot meal.
Provided by Prajakta Sukhatme
Categories Comfort Food
Time 35m
Number Of Ingredients 12
Steps:
- Press SAUTE. Add oil to the main steel insert of Instant Pot. Let the oil heat up for a minute. Add onions, sprinkle some salt and sauté for 2-3 minutes until onions become soft and translucent.
- Add vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato and seasoning in the pot. Stir briefly to combine. Cancel SAUTE.
- Put the lid on. Press MANUAL or PRESSURE COOK and choose (high pressure) for 20 minutes. After it's done cooking, let the Instant Pot go to keep the KEEP WARM for 10 minutes. Then carefully remove the leftover pressure by a quick release method. Open the lid.
- Add the coconut milk and spinach to the soup, and stir gently until combined. Taste and season with salt and black pepper and red pepper flakes as needed. Serve warm and enjoy!
- Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, and seasoning in the bowl of a large slow cooker. Stir briefly to combine, then place the lid on the slow cooker.
- Slow cook. Cook on high for 1 to 2 hours, until the rice is cooked and tender. (cooking times can vary a lot between different brands of slow cookers. So check the rice at 1 hour and then every 20 minutes afterwards ) You may have to add more liquid if it looks too dry.
- Once rice is fully cooked and tender, add the coconut milk and spinach to the soup, and stir gently until combined. Taste and season with salt and black pepper and red pepper flakes ( optional) as needed. Turn off the slow cooker. Serve warm and enjoy!
- Sauté the veggies. Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add onions, sprinkle some salt and sauté for 3 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional minute, stirring occasionally, until fragrant.
- Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, and seasoning. Stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
- Add the coconut milk and spinach to the soup, and stir gently until combined. Taste and season with salt, black pepper and red chili flakes( if using ) as needed. Serve warm and enjoy!
Nutrition Facts : ServingSize 1 cup, Calories 173 kcal, Carbohydrate 22 g, Protein 5 g, Fat 9 g, SaturatedFat 7 g, Sodium 901 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 1 g
CURRIED CHICKEN AND WILD RICE STRUDEL
Steps:
- In a large saucepan cook the wild rice in 8 cups boiling salted water for 5 minutes, remove the pan from the heat, and let the rice stand for 1 hour. Drain the rice in a large sieve and in the pan cook it in 6 cups boiling salted water for 25 to 30 minutes, or until it is tender. Drain the rice in the sieve and let it cool in a large bowl.
- In a small skillet melt 1 tablespoon of the butter with 1 teaspoon of the curry powder over moderately high heat until the foam subsides and in it sauté the chicken, patted dry and seasoned with salt and pepper, for 30 seconds on each side. Add the wine, vermouth, or water and cook the chicken, covered with a round of buttered wax paper and the lid, over moderately low heat for 5 minutes, or until it is just cooked through. Remove the skillet from the heat and let the chicken cool.
- In a small bowl whisk together the mayonnaise, 2 tablespoons of the chutney, 1 teaspoon of the remaining curry powder, the lemon juice, and the pan juices from the chicken. Cut the chicken into 1/2-inch dice, stir it well into the rice with the cashews, the raisins, the sauce, and salt and pepper to taste, and let the filling cool. The filling may be made 1 day in advance and kept covered and chilled.
- Preheat the oven to 425°F. In a small saucepan melt the remaining 5 tablespoons butter with the remaining 1 teaspoon curry powder. On a work surface arrange two 20-inch-long sheets of wax paper with the long sides overlapping slightly and facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the curry butter, and sprinkle it with 2 teaspoons of the bread crumbs. On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet of phyllo on top.
- Spread the filling in a 3-inch wide strip, mounding it on the phyllo 4 inches above the near long side, leaving a 2-inch border at each end. Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet, brush it with the remaining curry butter, and bake it in the lower third of the oven for 25 minutes, or until it is golden. Let the strudel cool to warm on the baking sheet on a rack. The strudel may be made 1 day in advance and kept covered loosely and chilled. Reheat the strudel in a preheated 400°F. oven for 15 minutes. Serve the strudel warm, cut into 1-inch slices with a serrated knife, with the additional chutney.
CURRIED WHITE & WILD RICE
Make and share this Curried White & Wild Rice recipe from Food.com.
Provided by Laura Bruce
Categories Weeknight
Time 1h40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large saucepan, bring 3 quarts of water to a boil.
- Add wild rice and cook, uncovered, for 10 minutes.
- Drain well.
- In a large heavy dutch oven, melt butter over medium heat.
- Add scallions, green pepper and mushrooms and saute, stirring until softened, 4-5 minutes .
- Add parboiled wild rice and long grain rice and toss well to coat with butter.
- Add remaining ingredients and mix well.
- Bring to a simmer, cover and bake on center shelf of oven until all liquid has been absorbed, about 40-50 minutes .
- Allow to cool 5 minutes before serving.
CHICKPEA CURRY WITH RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cook the basmati rice according to the package instructions.
- Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
- Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.
Nutrition Facts : Calories 534, Fat 22 grams, SaturatedFat 13 grams, Cholesterol 0 milligrams, Sodium 713 milligrams, Carbohydrate 79 grams, Fiber 5 grams, Protein 12 grams, Sugar 7 grams
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.)
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