Curry Rice Salad Recipes

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CURRY RICE SALAD



Curry Rice Salad image

Studded with veggies and crunchy apple, curry rice salad is a perfect potluck side dish recipe or make-ahead lunch. Use freshly cooked or leftover rice.

Provided by Elise Bauer

Categories     Salad     Make-ahead     Curry     Rice     Rice Salad     Salad

Time 1h10m

Number Of Ingredients 17

1 cup (175g) raw brown rice (if using cooked rice, use about 3 1/2 cups)
1/4 cup extra virgin olive oil
2 tablespoons yellow curry powder (can sub curry paste)
1/8 teaspoon ground cumin
1/8 teaspoon chili powder
One large yellow onion, chopped (about 2 cups, 250g)
1/2 teaspoon salt, more to taste
1/2 teaspoon toasted sesame oil
1 tablespoon honey
1 cup raisins
1 apple, cored and chopped (not peeled)
1 cup chopped cilantro, leaves and tender stems
1 rib celery - chopped (optional)
10-12 snow peas - stringy ends chopped off, then chopped (optional)
1/2 bell pepper, red, green, or yellow - chopped, about 1/2 cup (optional)
1 green onion - chopped, green and white parts (optional)
1 tablespoon rice vinegar (seasoned or unseasoned, can sub apple cider vinegar)

Steps:

  • Cook the brown rice: Put 1 cup raw brown rice in a pot, add 1 3/4 cups of water, bring to a boil, cover, lower the heat on very low, let simmer for 45 minutes, take off heat and keep covered for at least another 10 minutes.

Nutrition Facts : Calories 242 kcal, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 1 g, Sodium 194 mg, Sugar 25 g, Fat 10 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

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

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 :

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 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

CURRIED CHICKEN AND RICE SALAD



Curried Chicken and Rice Salad image

Provided by Shula Udoff

Categories     Chicken     Herb     Poultry     Rice     Quick & Easy     Pea     Spring     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 11

3/4 cup plus 2 tablespoons olive oil
1 large onion, chopped
2 teaspoons curry powder
2 boneless skinless chicken breast halves, cut crosswise into 1/2-inch-wide strips
4 cups cooked long-grain white rice (about 1 1/3 cups raw), cooled
1 10-ounce package frozen petit peas, thawed
1 7-ounce jar roasted red peppers, drained, chopped
1/2 cup golden raisins or dried currants
1/4 cup chopped fresh cilantro
1/4 cup white wine vinegar
2 teaspoons ground cumin

Steps:

  • Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and curry powder and sauté 5 minutes. Add chicken and sauté until cooked through, about 4 minutes. Transfer to large bowl and cool. Mix in rice, peas, bell peppers, raisins and cilantro.
  • Whisk remaining 3/4 cup oil, vinegar and cumin in small bowl to blend. Add enough dressing to salad to season to taste; toss well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

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

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