Curry Rice Salad Recipes Cold Recipe For Hand

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ORIENTAL CURRIED RICE SALAD



Oriental Curried Rice Salad image

I have taken this salad to many pot lucks and it is always well received. There is a nice mix of flavours in the dressing. I hope you enjoy it!

Provided by GaylaV

Categories     Long Grain Rice

Time 5h15m

Yield 12 serving(s)

Number Of Ingredients 11

2 cups rice
0.5 (1 kg) bag frozen peas (use approx. 1 pound)
1 1/2 cups celery
1/4 cup red onion
1/3 cup salad oil (I have used either Vegetable or Canola)
3 tablespoons soya sauce
1/2-2 teaspoon curry powder
2 teaspoons vinegar
1/2 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon sugar

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.

Nutrition Facts : Calories 209.6, Fat 6.4, SaturatedFat 0.9, Sodium 404.1, Carbohydrate 32.7, Fiber 2.7, Sugar 2.7, Protein 5

WONDERFUL CURRY RICE SALAD



Wonderful Curry Rice Salad image

If you are a curry lover, then you will really enjoy this cold rice salad. The chilling times for this recipe is about 3 hours so plan ahead, preparing a day in advance is even better. All ingredients may be doubled if deired.

Provided by Kittencalrecipezazz

Categories     Rice

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons curry powder
2 tablespoons margarine
3 cups good quality chicken broth
1 1/2 cups uncooked rice (Uncle Ben's converted white rice is the best)
4 green onions, chopped
1 1/2 tablespoons lemon juice
1 cup mayonnaise
2 tablespoons milk
1 1/2 cups apples, chopped
3/4 cup raisins
1/3 cup slivered almonds (optional, but good to use)

Steps:

  • In a medium saucepan, saute the butter with curry powder (to release the flavors).
  • Stir in chicken broth; bring to a boil.
  • Add in rice; cover and simmer 20 minutes, or until all the liquid is absorbed.
  • Stir in green onions and lemon juice.
  • Chill thoroughly (about 2 hours).
  • In a bowl combine the mayo with milk; blend well, then stir into the rice mixture along with the chopped apples, raisins and almonds (if using).
  • Chill in the fridge for about 1 hour before serving.
  • Delicious!

Nutrition Facts : Calories 750.9, Fat 32.2, SaturatedFat 4.9, Cholesterol 16.3, Sodium 1068.7, Carbohydrate 106.4, Fiber 5.7, Sugar 26.2, Protein 12.9

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.

CURRY RICE SALAD



Curry Rice Salad image

Inspired by a 4H recipe. A great anytime salad, as long as you have rice, canned shrimp and chick peas in the pantry, celery and green onion in the fridge and green peas in the freezer you are only 3 hrs away from a gorgeous salad.

Provided by CanadianFarmgal

Categories     White Rice

Time 20m

Yield 6 cups, 8 serving(s)

Number Of Ingredients 11

2 cups fragrant cooked rice
1 cup frozen peas
1 cup chickpeas
3/4 cup diced green onion
3/4 cup diced celery
4 ounces small shrimp, drained
1/2 cup salad oil
6 tablespoons rice vinegar
3 tablespoons soya sauce
1 teaspoon curry
1 teaspoon seasoning salt

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.

Nutrition Facts : Calories 253.7, Fat 14.3, SaturatedFat 2, Cholesterol 21.7, Sodium 517.5, Carbohydrate 24.2, Fiber 2.8, Sugar 1.5, Protein 7.4

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.

SUMMER CURRY RICE SALAD



Summer Curry Rice Salad image

A cold salad...can be a side dish or a meal in and of itself. Beautiful colors to accent any meal! Makes a big bowl that can last up to a week.

Provided by Cloe Wind

Categories     Brown Rice

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 17

1 -1 1/2 cup uncooked brown rice
1 large yellow onion (chopped)
indian curry powder (red or yellow, I like yellow better in this dish)
1/4 cup olive oil
1 dash cumin
1 dash Tabasco sauce or 1 dash other chili sauce
2 -3 drops sesame oil
fresh cilantro (chopped)
1 cup raisins
1 apple, cored and chopped, not peeled (a tarter, crisper apple is better, like Braeburn)
2 tablespoons honey
1 dash sea salt
celery (chopped)
snow peas (chopped)
bell pepper (red, green, or yellow(chopped)
green onion (chopped)
chicken or shrimp

Steps:

  • Prepare brown rice.
  • Prepare onions and curry oil: In a large saucepan, put 1/4c olive oil on med. high heat. Add 2 heaping tablespoons of curry powder when oil is hot. Add a dash of chili sauce, cumin, and a couple of drops of sesame oil--I like a little extra cumin. Stir with a wooden spoon and let simmer until mixture turns slightly darker (but does not burn!) Add chopped yellow onion and cook until translucent (add water as needed to keep onins from sticking to pan). Taste mixture and add more curry as desired.
  • Mix rice and onions.
  • Add other ingredients to taste.
  • Chill and serve.

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