Curried Rice Salad With Melon Raisins And Peanuts Recipes

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CURRIED RICE SALAD WITH MELON, RAISINS, AND PEANUTS



Curried Rice Salad with Melon, Raisins, and Peanuts image

Categories     Salad     Blender     Rice     Side     Steam     Low Fat     Vegetarian     Raisin     Cantaloupe     Peanut     Curry     Summer     Chill     Boil     Gourmet     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 10

2 cups long-grain rice
1 1/2 teaspoons salt
2 1/2 teaspoons curry powder
3 tablespoons white-wine vinegar
1/3 cup vegetable oil
3/4 cup golden raisins
1 cantaloupe, seeded and cut into 1/2-inch cubes
1 cup plain yogurt
1/4 cup Major Grey's chutney
1/3 cup unsalted roasted peanuts

Steps:

  • In a large saucepan bring 4 quarts water to a boil, stir in the rice and the salt, stirring until the water returns to a boil, and boil the rice for 10 minutes. Drain the rice in a large sieve and rinse it. Set the sieve over a large saucepan of simmering water and steam the rice, covered with a folded kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. Transfer the rice to a very large bowl and let it cool to lukewarm.
  • In a small bowl whisk together 1 1/2 teaspoons of the curry powder, the vinegar, the oil, and salt to taste, add the vinaigrette to the rice, and toss the mixture well. Stir in the raisins and the cantaloupe. In a blender blend the yogurt, the chutney, and the remaining 1 teaspoon curry powder until the dressing is smooth, pour the dressing over the rice mixture, and toss the salad well. Chill the salad, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled. Serve the salad sprinkled with the peanuts.

CURRIED RICE SALAD



Curried Rice Salad image

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

1 cup wild and long-grain rice blend
2 cups vegetable stock
Kosher salt and freshly ground black pepper
1/2 cup chopped dried apricots
1 large shallot, thinly sliced
2 tablespoons apple cider vinegar
1 teaspoon curry powder
1 teaspoon honey
6 tablespoons extra-virgin olive oil
3 cups baby arugula
1/2 cup toasted pine nuts
2 tablespoons chopped fresh mint

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 WITH MELON, RAISINS AND PEANUTS



Curried Rice Salad with Melon, Raisins and Peanuts image

Make and share this Curried Rice Salad with Melon, Raisins and Peanuts recipe from Food.com.

Provided by evelynathens

Categories     Long Grain Rice

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 10

2 cups long-grain rice
1 1/2 teaspoons salt
2 1/2 teaspoons curry powder
3 tablespoons white wine vinegar
1/3 cup olive oil
3/4 cup golden raisin
1 cantaloupe, seeded and cut into ½ inch cubes
1 cup plain yogurt
1/4 cup mango chutney
1/3 cup unsalted dry roasted peanuts

Steps:

  • Bring water to a boil, stir in rice and salt and boil for 10 minutes.
  • Drain and rinse.
  • Set sieve over a large pot of simmering water and steam the rice, covered with a kitchen towel and pot lid, for 15 minutes, or until the rice is fluffy and dry.
  • Transfer to a large bowl and cool to lukewarm.
  • In a small bowl, whisk together 1 ½ tsps curry powder, the vinegar, oil and salt to taste.
  • Add to rice and toss well.
  • Stir in raisins and canteloupe.
  • In a blender blend yoghurt, chutney and 1 tsp curry powder until smooth.
  • Pour over rice and toss well.
  • Chill, covered, for 1 hour.
  • The rice salad may be made up to 2 days in advance.
  • Serve sprinkled with peanuts.

Nutrition Facts : Calories 293.9, Fat 10.8, SaturatedFat 1.9, Cholesterol 3.2, Sodium 373, Carbohydrate 45.3, Fiber 2, Sugar 12, Protein 5.2

RICE SALAD WITH RAISINS AND SCALLIONS



Rice Salad with Raisins and Scallions image

This salad is great for a picnic, or it can be served as a side for lunch or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h30m

Number Of Ingredients 7

1 cup long-grain white rice
1/3 cup golden raisins
1 tablespoon olive oil
3 tablespoons freshly squeezed lemon juice
1 small head radicchio, or red Belgian endive, thinly sliced crosswise
2 scallions, thinly sliced on the diagonal
Coarse salt and ground pepper

Steps:

  • Cook rice according to package instructions.
  • Add raisins and oil to rice (while still hot); fluff with a fork. Transfer to a shallow bowl, cover loosely with plastic wrap, and refrigerate until cool, about 1 hour.
  • With a fork, mix in lemon juice, radicchio, and scallions; season with salt and pepper. Serve.

CURRY RICE SALAD



Curry Rice Salad image

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

3 cups cooked long grain rice, cooled
1/2 cup sliced pimiento-stuffed olives
1/2 cup dry roasted peanuts
2 green onions, chopped
1/4 cup mayonnaise
2 tablespoons lemon juice
1 to 1-1/2 teaspoons curry powder
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper

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.

CURRIED BROWN RICE SALAD



Curried Brown Rice Salad image

Whenever she needs a potluck salad, Carol Dodds turns to this tried-and-true favorite. "It's among my most requested recipes-everyone raves about it," she writes from Aurora, Ontario. "Folks love the crunch from the chopped apple and toasted almonds. And I love that I can cook the rice ahead...then it's just a few simple steps to complete it later."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 cups.

Number Of Ingredients 9

4 cups cooked brown rice, cooled
1 cup chopped tart apple
1/2 cup raisins
1/2 cup chopped onion
1/2 cup slivered almonds, toasted
1/4 cup reduced-fat mayonnaise
1/4 cup fat-free plain yogurt
3 teaspoons curry powder
1/2 teaspoon salt

Steps:

  • In a large bowl, combine the rice, apple, raisins, onion and almonds. In another bowl, combine the remaining ingredients. Pour over rice mixture and stir to combine. Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 205 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 194mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

BASMATI RICE SALAD WITH CURRANTS AND NUTS



Basmati Rice Salad with Currants and Nuts image

Categories     Fruit     Nut     Rice     Side     Vegetarian     Currant     Lemon     Pecan     Walnut     Healthy     Vegan     Persian New Year     Parsley     Simmer     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     No Sugar Added     Kosher

Yield Serves 6 to 8 as a side-dish or 4 as a main-course

Number Of Ingredients 12

4 cups water
2 cups brown basmati rice
1 1/3 cups thinly sliced green onions
1 1/2 cups thinly sliced celery
3/4 cup minced fresh parsley
3/4 cup chopped pecans
1/2 cup dried currants
1/2 cup chopped walnuts
5 tablespoons olive oil
5 tablespoons lemon juice
3 tablespoons soy sauce
2 1/2 teaspoons ground cumin

Steps:

  • Combine 4 cups water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary. Transfer rice to large bowl. Fluff with fork. Cool. Mix in green onions, celery, parsley, pecans, currants and walnuts.
  • Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat. Season to taste with salt and pepper and serve.

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