Curry Rice Salad Food

CURRY RICE SALAD

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.

CURRIED RICE SALAD WITH GRAPES

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.

CURRY RICE SALAD

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.

CURRY RICE SALAD

Steps:

• Mix together rice, peas, chick peas, green onion, celery and shrimp.
• Boil all dressing ingredients together and pour over rice mixture.
• Mix and refrigerate for 3 hrs to mix flavours.

CURRIED RICE & EGG SALAD

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.

CURRIED RICE SALAD

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

Steps:

• Allow cooked rice to cool.
• Mix all ingredients together in a bowl and serve.
• Store in the fridge.

CURRIED CHICKEN AND RICE SALAD

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.)

CURRIED CHICKEN AND RICE SALAD

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.