Oriental Curried Rice Salad Food

ORIENTAL CURRIED RICE SALAD

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.

ORIENTAL RICE-A-RONI CURRY SALAD

Steps:

• Cook the Rice-a-Roni as per pkg directions. Cool.
• In large bowl add all of the sliced and diced vegetables including the water chestnuts. Mix. Add the seafood or the poultry.
• Mix the mayonnaise, curry powder, soy sauce and ground ginger.
• Note: You may use Miracle Whip if you wish.
• Add the cooled Rice-a-Roni to the salad. Mix. Then add the dressing.
• It is best if this dish is cooled overnight. The flavors really pop!
• Serve individually on lettuce leaves or in a large bowl.

CURRIED RICE SALAD

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.

CURRIED RICE SALAD

Steps:

• In saucepan put water, rice, margarine and salt; bring to a boil.
• Reduce heat; cover and simmer 20-25 minutes.
• Cool.
• Add peas, celery and onions.
• In small bowl combine mayonnaise, chutney, and curry powder.
• Add to rice and stir well.

CURRIED RICE SALAD

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.

CHINESE RICE SALAD

Steps:

• Cook rice; chill.
• Add next 4 ingredients.
• Put dressing in a jar and shake well.
• Just before serving, add dressing a few spoonfuls at a time until salad appears moist enough.
• Add noodles and toss.

CONTEST-WINNING CURRIED RICE SALAD

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.

ORIENTAL RICE SALAD

Steps:

• Be careful not to overcook rice.
• I have used both minute rice and long grain.
• Toss salad ingredients together and refrigerate long enough to let peas thaw.
• Beginning with salad oil ingredient, mix all dressing ingredients and let sit for an hour at room temperature or longer.
• Stir dressing well and dress salad just before serving, mix well.
• Serve cold.

THAI RICE NOODLE SALAD

Steps:

• Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.
• Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.
• Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat.