Curried Wild Rice Salad Recipes

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CLASSIC MINNESOTA WILD RICE SALAD



Classic Minnesota Wild Rice Salad image

Everyone really enjoys this salad; it features wild rice, chicken, and cashews along with plump juicy red grapes. Besides wild rice, the real star of this salad is the dressing that uses curry powder to provide a delicious and unique flavor. And like a lot of dishes, it is best served after sitting overnight to ensure all the flavors get a chance to know each other!!

Provided by Scott Newell

Categories     Salad     Grains     Rice Salad Recipes

Time 2h45m

Yield 10

Number Of Ingredients 10

1 cup wild rice
4 cups chicken broth
3 cups cubed, cooked chicken
2 cups seedless red grapes
1 cup roasted salted cashews
1 (8 ounce) can sliced water chestnuts, drained
2 cups mayonnaise
1 ½ teaspoons seasoned salt
1 teaspoon soy sauce
¼ teaspoon curry powder

Steps:

  • Bring the wild rice and chicken broth to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 30 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Remove from heat and let the rice cool thoroughly in refrigerator, about 1 hour.
  • Transfer wild rice to a large salad bowl and toss with cooked chicken, grapes, cashews, and water chestnuts. Whisk mayonnaise, seasoned salt, soy sauce, and curry powder in a separate bowl. Pour the dressing over the salad and toss again. Chill thoroughly, at least 1 hour or overnight for best flavor.

Nutrition Facts : Calories 514.9 calories, Carbohydrate 23.1 g, Cholesterol 37.7 mg, Fat 43.4 g, Fiber 2 g, Protein 11.4 g, SaturatedFat 7.1 g, Sodium 529.1 mg, Sugar 7.4 g

CURRIED RICE & EGG SALAD



Curried rice & egg salad image

Enjoy this lightly spiced rice and egg salad as a side dish at a summer barbecue or picnic. Top with toasted almonds, grated carrots and sliced cucumbers

Provided by Cassie Best

Categories     Side dish

Time 37m

Number Of Ingredients 12

1 tbsp olive or rapeseed oil
1 onion , chopped
2 tbsp mild curry paste (we used korma paste)
1 tsp ground turmeric
300g basmati rice
50g raisins
1 chicken or vegetable stock cube
3 eggs
small bunch of coriander , leaves picked
30g flaked almonds , toasted
2 carrots , grated or finely shredded
½ cucumber , sliced

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.

Nutrition Facts : Calories 491 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium

CURRIED RICE SALAD



Curried Rice Salad image

This is a refreshing alternative to potato salad. I rely on dishes like this often for open houses or entertaining friends.-Pat Medley, Fayetteville, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 11

2-1/4 cups water
1 cup uncooked long grain rice
1 tablespoon butter
1 teaspoon salt, optional
1 cup frozen peas, partially cooked
1 cup thinly sliced celery
4 green onions, sliced
1/2 cup mayonnaise
1/2 cup prepared chutney
1 teaspoon curry powder
Lettuce leaves, optional

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.

Nutrition Facts :

CURRIED SHRIMP SALAD



Curried Shrimp Salad image

The recipe is easy to prepare and tastes great as a main dish. The water chestnuts and celery give it just enough crunch.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

1 pound cooked large shrimp, peeled and deveined
1 can (8 ounces) sliced water chestnuts, drained
1 celery rib, thinly sliced
2 green onions, thinly sliced
3/4 cup Miracle Whip
2 tablespoons soy sauce
1/2 teaspoon curry powder
Leaf lettuce
1/4 cup slivered almonds, toasted

Steps:

  • In a bowl, combine the shrimp, water chestnuts, celery and onions. In a small bowl, combine the Miracle Whip, soy sauce and curry powder. Stir into shrimp mixture. Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl. Sprinkle;with almonds.

Nutrition Facts :

WILD RICE SALAD WITH CURRY DRESSING



Wild Rice Salad With Curry Dressing image

This is a relatively easy to prepare side dish with a wonderful melding of flavors. Try it warm or cold when you're in the mood for something different!

Provided by 75violets

Categories     Salad Dressings

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

1 (6 ounce) package long grain and wild rice blend
2 cups chicken broth
1 cup golden raisin
1 cup hot water
1/2 cup sliced green onion
1 cup chopped pecans, toasted
1 (16 ounce) can garbanzo beans, drained
lettuce leaf
2/3 cup mayonnaise
1 tablespoon curry powder
1 tablespoon honey
1 tablespoon apple cider vinegar
1/8 teaspoon ground cayenne pepper
2 teaspoons prepared Dijon mustard
1 teaspoon Worcestershire sauce

Steps:

  • Add the chicken broth, rice and seasoning packet to a saucepan. Let come to a boil, reduce heat to low, cover, and simmer 20-25 minutes or until liquid has evaporated and rice is soft.
  • Soak raisins in 1 cup of hot water for 10 minutes, then drain.
  • To toast pecans, arrange them in a shallow baking tray and cook for 10 to 15 minutes in a 350 degree oven, checking after 8 minutes.
  • Once the rice is ready, transfer it to your serving bowl, add the green onions, raisins, pecans, and beans, and stir gently.
  • To prepare Curry dressing add mayonnaise, curry powder, honey, apple cider vinegar, ground red pepper, prepared Dijon mustard, and Worcestershire sauce in a small bowl & stir thoroughly.
  • Serve with a dollop of Curry dressing on a bed of lettuce leaves.

Nutrition Facts : Calories 316.7, Fat 17.6, SaturatedFat 2, Cholesterol 5.1, Sodium 525, Carbohydrate 37.4, Fiber 5, Sugar 15.1, Protein 6.3

CURRIED SMOKED CHICKEN AND WILD RICE SALAD



Curried Smoked Chicken and Wild Rice Salad image

Categories     Salad     Chicken     Leafy Green     Rice     Mango     Curry     Summer     Gourmet

Yield Serves 12

Number Of Ingredients 20

For the dressing
2 garlic cloves, chopped
3 tablespoons white-wine vinegar
4 tablespoons fresh lemon juice
1 1/2 tablespoons curry powder
3 tablespoons bottled mango chutney
2/3 cup olive oil
3/4 cup sour cream
3 tablespoons water
1/2 cup finely chopped fresh coriander
For the wild rice mixture
2 1/2 cups wild rice, rinsed
6 1/2 cups water
2 teaspoons salt
1 tablespoon white-wine vinegar
2 tablespoons olive oil
1 bunch of scallions including the green part, chopped (about 3/4 cup)
1 cup golden raisins
6 whole smoked boneless chicken breast
3 cups mâche (lamb's-lettuce), washed well and spun dry

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.)

CURRIED WILD RICE SALAD



Curried Wild Rice Salad image

Here is a delightful combination of colors, textures, and flavors that is easy to make and impressive to serve. You may substitute peanuts for cashews if you prefer.

Provided by RSHDiva

Categories     Rice

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

2 boxes uncle ben's long grain and wild rice blend
4 ounces dried cranberries
12 ounces honey-roasted cashews
1/2 red pepper, chopped fine
1/2 yellow pepper, chopped fine
2 cups frozen peas, cooked and drained
1 bunch scallion, chopped
1/2 cup honey
1/2 cup white wine or 1/2 cup rice vinegar
3/4 cup salad oil
2 tablespoons curry powder

Steps:

  • Combine honey, vinegar, salad oil (may add more) and curry powder, whisking until well blended. Cook rice according to box directions and cool. Add remaining ingredients and pour dressing over all. Chill 2 hours minimum, or up to 1 day.

CURRIED CHICKEN AND RICE SALAD



Curried Chicken and Rice Salad image

This is a crunchy chicken and rice salad with an East Indian influence.

Provided by Sheryl

Categories     Salad     Grains     Rice Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 11

3 cups cooked white rice
2 cups chopped cooked chicken breast
½ cup celery, sliced
¼ cup green onions, chopped
¼ cup chopped red bell pepper
1 cup sour cream
¼ cup mayonnaise
3 tablespoons peach or mango chutney
2 teaspoons ground curry powder
¾ teaspoon seasoned salt
2 tablespoons pine nuts

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.

Nutrition Facts : Calories 391.5 calories, Carbohydrate 33.8 g, Cholesterol 55.3 mg, Fat 20.6 g, Fiber 1.2 g, Protein 17.4 g, SaturatedFat 7.4 g, Sodium 227 mg, Sugar 4.2 g

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