Best Curried Walnut Rice Salad Recipes

ORIENTAL CURRIED RICE SALAD

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.

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.

CURRIED RICE SALAD

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.

CURRIED RICE SALAD

Steps:

• In a skillet, saute mushrooms in oil over medium heat, stirring often, for about 2 minutes or until soft.
• Add zucchini slices and green onions and cook, stirring, for about 1 minute (you want the zucchini to still be a bit crisp).
• Remove cooked veggies into a large mixing bowl and combine with cooked rice, red bell pepper, and parsley.
• In a small bowl, combine all dressing ingredients except oil.
• Add oil slowly, while whisking, and blend well.
• Pour over rice mixture and toss well.
• Test for seasonings- adjust if necessary for flavor or moisture.
• Cover and chill (can be chilled overnight if needed).
• When ready to serve, line a large salad bowl with clean, dry leafy green lettuce leaves and fill with chilled rice salad.

CONTEST-WINNING CURRIED RICE SALAD

Steps:

• Drain pineapple, reserving juice; set aside 1 cup pineapple and 3 tablespoons juice (refrigerate remaining pineapple and juice for another use). , In a large bowl, combine the rice, chicken, celery, almonds, raisins, green onions and reserved pineapple. , In a small bowl, combine the mayonnaise, mustard, curry powder, salt and reserved juice. Gently stir into rice mixture. Cover and refrigerate for at least 1 hour. serve in a lettuce-lined bowl if desired.