Best Curry Rice Salad Recipes

RICE-A-RONI CHICKEN CURRY SALAD

Steps:

• Cook Rice-a-Roni according to directions and cool.
• Cook chicken separately and chop.
• Add into rice, the diced onion, green pepper, artichoke and chicken.
• Next, stir together the three dressing ingredients in a small bowl.
• Add dressing to rice salad mixture and stir.
• Place salad into a 9 x 13 dish or deep bowl edged with curly lettuce leaf to make it pretty.
• Chill 2 hours and serve.

CURRY RICE SALAD

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.

WILD RICE SALAD WITH CURRY DRESSING

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.

SALMON WITH THAI RED CURRY SAUCE, CABBAGE SALAD, AND JASMINE RICE

Steps:

• Make rice and set aside to keep warm. Make the salad by combining the cabbage, cilantro, mint and cucumbers in a bowl. Set aside. Make the dressing by mixing the soy sauce and vinegar in a small cup and setting it aside. Make the curry sauce by heating the oil in a medium saucepan over medium heat. Saute the garlic and ginger for several minutes, then remove from the heat and add the coriander seeds, cumin, paprika, curry paste and cook over low heat for 2 minutes to release the oils, stirring constantly. Do not let it burn. Add the coconut milk, tomato paste, soy sauce, and brown sugar. Increase the heat and bring the mixture ALMOST to a boil, stirring constantly. Be careful and don't let it boil or it will separate. Remove from heat and keep warm, or reheat it very gently when ready to use. Cook the salmon by heating a heavy skillet and coating the surface with the olive oil. Season the fillet with salt and pepper. When the skillet is hot add the fillets and cook for about 3 minutes on each side or until the salmon is brown and translucent inside. Peek at the center of the fillets with the tip of a sharp knife. Don't overcook! To Serve: When your salmon is done, put about 1/2 cup of rice on a plate. Ladle some of the sauce around the rice. Place a fillet on top of the rice. Toss the salad with the dressing and place a tall mound of it on each fillet. Garnish with cilantro, and peanuts.

ORIENTAL RICE-A-RONI CURRY SALAD

Steps:

• Cook the Rice-a-Roni as per pkg directions. Cool.
• In large bowl add all of the sliced and diced vegetables including the water chestnuts. Mix. Add the seafood or the poultry.
• Mix the mayonnaise, curry powder, soy sauce and ground ginger.
• Note: You may use Miracle Whip if you wish.
• Add the cooled Rice-a-Roni to the salad. Mix. Then add the dressing.
• It is best if this dish is cooled overnight. The flavors really pop!
• Serve individually on lettuce leaves or in a large bowl.

CURRY DRESSING FOR RICE OR POTATO SALAD

Steps:

• Whisk dressing ingredients together and set aside. If you can leave it to stand for at least 1/2 an hour the flavours will come together better.
• For the rice salad (use basmati or jasmine cooked rice, about 3-4 cups)I brown a chopped onion and half a chopped red or yellow capsicum. Then I add other veges of choice e.g. precooked carrot, corn, peas, beans etc. Pour dressing over about 15 mins before serving.
• For the potato salad I use pre cooked large chunks of potato (about 6 medium size potatoes), the browned onion and capsicum and beans, but also add chopped hard boiled eggs.
• Both salads are much nicer if served warm, but not hot.

CRANBERRY PECAN CURRY RICE SALAD

Steps:

• In large saucepan, bring water and salt to boil.
• Add rices, cover and turn down to a simmer for 20 minutes, stirring occasionally.Add a little more water if it evaporates before 20 minutes.
• Remove from heat, stir, and let stand covered for 5 minutes.
• Add cranberries, stir and let cool to room temperature uncovered.
• Stir in scallions.
• Mix dressing ingredients together (except for pecans) in a small bowl an whisk until incorporated.
• Add to rice mixture and toss to coat.
• Stir in pecans. Adjust salt and pepper to taste.
• Chill in refrigerator for at least 4 hours or preferably overnight.

WONDERFUL CURRY RICE SALAD

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!

SUMMER CURRY RICE SALAD

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.

SHRIMP CURRY RICE SALAD

Steps:

• 1. Cook rice according to box directions. Cool completely.
• 2. Mix rice, shrimp, green pepper, celery, pimentos and peas.
• 3. Mix sour cream, mayonnaise and curry powder.
• 4. Combine rice mixture with dressing mixture.
• 5. Refrigerate at least two hours. Better made day before to chill overnight.

CURRY RICE SALAD

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.

CURRY WILD RICE SALAD

Steps:

• 1. In small bowl, combine all dressing ingredients blend well.2. In large bowl, combine all salad ingredients mix well. Add dressing toss gently to mix thoroughly. Serve immediately, or cover and refrigerate until serving time.TIP: * Two cups cooked instant wild or brown rice can be substituted for the canned rice.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 120 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 3 mg 1% * Sodium: 320 mg 13% * Total Carbohydrate: 19 g 6% * Dietary Fiber: 2 g 8% * Sugars: 6 g * Protein: 3 g * Vitamin A: 8% * Vitamin C: 20% * Calcium: 4% * Iron: 0% * Dietary Exchanges: 1 Starch, 1/2 Fruit, 1/2 Fat or 1 1/2 Carbohydrate, 1/2 Fat

CHICKEN CURRY RICE SALAD

Steps:

• Prepare rice according to package directions. Cool. In small bowl, combine mayonnaise, lemon juice, curry powder, salt and pepper. Combine rice, chicken, scallions and red bell pepper. Add optional raisins and/or peanuts. Add mayonnaise mixture and combine.

CURRY RICE SALAD

Steps:

• 1 Prepare the brown rice. Put rice in a big pot, add 1 3/4 cups of water for every cup of rice, 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. 2 Prepare onions and curry oil. In a large saucepan put 1/4 cup of olive oil on medium high heat. Add a couple heaping tablespoons of curry paste (if it is mild) or add a couple of tablespoons of mild curry powder. Add a dash of chili pepper and cumin and a few drops of sesame oil if you have it. Let the curry simmer for a minute. Add the chopped yellow onion and cook until translucent. 3 Mix rice and onions. In a large mixing bowl, put in the hot rice and then fold in the onions with the curry infused oil in which they were cooked. You'll need to use a strong wooden spoon to mix. Taste test the rice at this point. If it needs more curry flavor, heat some more curry powder, chili, and cumin in olive oil for a few minutes and add to the rice to desired spiciness. 4 Add other ingredients to taste - cilantro, raisins, apple, celery, snow peas, bell pepper, green onions. Add a couple tablespoons of honey. Add a dash of salt to taste.

HURRY CURRY TURKEY RICE SALAD

Steps:

• Combine dressings and curry powder in large bowl.
• Add remaining ingredients; mix lightly. Cover.
• Refrigerate at least 30 minutes or until ready to serve. Garnish with fresh cilantro, if desired.