Lemon Rice And Curry Salad Recipes

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LEMON CURRY RICE



Lemon Curry Rice image

You can make this recipe as a subtle side dish or add some cooked broccoli, chicken, and red bell pepper for a main course meal. I actually make this curry a little hotter by adding more curry powder.

Provided by Geema

Categories     Curries

Time 38m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups chicken broth
2 tablespoons lemon juice
1 cup uncooked regular long grain rice
1 teaspoon grated lemon, rind of
1/2 teaspoon curry powder
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 tablespoons toasted sliced almonds
2 tablespoons minced crystallized ginger

Steps:

  • Heat the broth, and lemon juice in a medium saucepan until boiling.
  • Add the rice, stir, and turn heat to low.
  • Cover and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
  • Remove pan from heat.
  • Stir in lemon peel, curry powder, garlic salt and pepper.
  • Cover and let sit for 10 minutes.
  • Fluff rice lightly with fork and sprinkle with the toasted almonds and ginger.

LEMON, RICE AND CURRY SALAD



Lemon, Rice and Curry Salad image

Provided by Zeste

Time 35m

Yield 4

Number Of Ingredients 13

1 cup (250 mL) basmati rice, cooked, cooled and lightly oiled
1/2 tsp. (3 mL) turmeric
1/2 tsp. (3 mL) madras curry
1 cucumber, diced
2 carrot, diced
1 red pepper, diced
2 green chili peppers, chopped
2 diced tomatoes, blanched, deseeded
1 pack fresh cilantro, coarsely chopped
1 Tbsp. (15 mL) sugar
2 limes (juice)
2 Tbsp. (30 mL) olive oil
salt and pepper

Steps:

  • Cook basmati rice, cool and lightly oil.Add a light drizzle of oil.In a bowl, mix the rice with the spices, stirring until rice is uniform in colour and then let stand.In a large bowl, mix the remaining ingredients, check seasoning and add the rice.Stir delicately and place in a large serving tray.

LEMON RICE SALAD



Lemon Rice Salad image

From Taste of Home Magazine, February/March 2006. This was one of the runner-up recipe winners in this issue, contributed by Margery Richmond of Alberta.

Provided by Juenessa

Categories     Long Grain Rice

Time 1h5m

Yield 16-18 serving(s)

Number Of Ingredients 15

1 cup vegetable oil or 1 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
1 -2 teaspoon grated lemon peel
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
6 cups cooked long-grain rice
2 cups cooked wild rice
2 cups diced seeded cucumbers
2/3 cup thinly sliced green onion
1/4 cup minced fresh parsley
1/4 minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/2 cup chopped pecans, toasted

Steps:

  • In a jar with tight-fitting lid, combine the first seven ingredients; shake well.
  • In a lare bowl, combine long grain and wild rice; add dressing and toss.
  • Cover and refrigerate overnight.
  • Add the cucumbers, green onions, parsley, basil and pepper; mix well.
  • Chill for 2 hours.
  • Fold in toasted pecans just before serving.
  • **Cook time does not include overnight refrigeration or 2 hours chill time before serving.
  • ***For cook time I am estimating the rice cooking time of approximately 30 minutes. Depending on how you cook your rice whether steaming it or cooking it on the stove-top--adjust cooking time accordingly. I am also estimating toasting the pecans in a 350 degree oven for about 5 minutes on a lightly greased cooking sheet. Watch them as they can easily burn!

Nutrition Facts : Calories 248.1, Fat 16.4, SaturatedFat 2, Sodium 78.9, Carbohydrate 23.1, Fiber 1.2, Sugar 1.2, Protein 3

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