Curried Rice And Fruit Salad With Fresh Mango Dressing Recipes

CURRIED RICE AND FRUIT SALAD

Steps:

• Wash rice until water runs clear; drain well.
• In a saucepan, heat oil over medium heat.
• Add the green onions, garlic, curry powder, ginger, and rice; sauté for about 4 minutes or until the rice appears dry.
• Add 1 teaspoon salt and the water.
• Cover and lower the heat to low; cook at a gentle boil until the rice is tender and the water is absorbed (about 15 minutes).
• Fluff the rice with a fork; cool.
• In a big bowl, add the rice, apples, pineapple, apricots, coconut, mint, and cilantro; stir to combine.
• Dressing: Add all the dressing ingredients to the container of an electric blender; process until smooth.
• Pour the dressing over the rice mixture; toss to coat.
• Add salt and pepper to taste; serve.

CURRIED RICE AND FRUIT SALAD WITH FRESH MANGO DRESSING

Steps:

• Rinse the rice well in a fine strainer. Transfer to bowl, cover with water, swish it around a few times, and drain. Repeat until the water is relatively clear and no longer cloudy. Drain once more, cover with water, and soak the rice for about 20 minutes or longer. Drain and set aside to air dry in a strainer for 15 minutes or so, tossing the grains occasionally.
• Heat the oil in a medium saucepan over medium heat. When hot, add the shallots, garlic, ginger, curry powder, rice and salt. Stir for 2 to 3 minutes to soften the shallot, then pour in the vegetable stock. Bring to a boil, reduce the heat to low, and cover. Simmer undisturbed for 15 to 20 minutes or until the rice is tender and the liquid has been absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork and let cool to room temperature.
• For the dressing, whisk together the mango chutney, lemon juice, oil and honey in a small bowl.
• Assemble the salad by combining the rice, apples, pineapple, apricots, coconut, mint and cilantro in a large bowl. Gently toss the dressing into the salad and season with salt and pepper if desired.

MANGO AND RICE SALAD

Steps:

• Combine all ingredients and place in serving dish.
• Chill well before serving.
• Garnish with endive.

FRUIT AND NUT CURRIED RICE SALAD

Steps:

• Cook rice with water, salt and butter according to package directions.
• Chill.
• Cut bananas into 1/2 inch slices.
• Sprinkle 1 tablespoon lemon juice over banana slices.
• In a large bowl, combine rice, celery, raisins, peanuts, pimiento and chives.
• Toss lightly and chill.
• Combine mayonnaise, cream, 1 tablespoon lemon juice, curry powder, dry mustard and hot pepper sauce.
• Mix well. Add bananas.
• Toss all but salad greens.
• Arrange mixture on crisp salad greens on chilled salad plates.
• Garnish with toasted coconut and serve.