Cold Curried Rice Salad Recipe

Curried Rice Salad Dishing Out Health

WEBJun 18, 2020 · Instructions. Heat oil and butter in a large skillet with a fitted lid over medium heat. Once hot, add the onion and cook 6 to 7 minutes, …

1. Heat oil and butter in a large skillet with a fitted lid over medium heat. Once hot, add the onion and cook 6 to 7 minutes, until soft.
2. Stir in garlic, curry powder, salt, and pepper; cook 1 to 2 minutes, stirring often, until fragrant. Add rice and stir to coat. Press into a single layer and cook 2 minutes, stirring only occasionally, until golden and toasted.
3. Stir in 2 cups of water, cover, and reduce heat to medium-low. Cook 15 to 17 minutes, until rice is tender and soaks up liquid. Stir in peas, remove from heat, cover, and let steam for 5 minutes. Stir in orange zest and juice.
4. Spread yogurt on a serving platter and spoon rice mixture overtop. Garnish with chopped nuts, fresh mint, and orange wedges, if desired.

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Curried wild rice salad with raisins and pecans

WEBJun 10, 2021 · Once rice is cooked, rinse under cold water, drain well and place in a medium bowl. Add remaining salad ingredients to bowl and …

1. Cook rice according to package directions, omitting the butter and seasonings. Once rice is cooked, rinse under cold water, drain well and place in a medium bowl.
2. Add remaining salad ingredients to bowl and stir to combine.
3. To make the vinaigrette, combine all of the ingredients in a small jar or a container with a tight fitting lid. Cover and shake vigorously for 30-45 seconds, until well mixed and the sugar is dissolved.
4. Pour vinaigrette over salad and toss to combine.

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Curried brown rice salad Family Food on the Table

WEBMar 3, 2020 · Instructions. Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add onion and saute until translucent …

1. Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add onion and saute until translucent and tender, 2-3 minutes. Add garlic and saute another 30 seconds.
2. Add curry powder and ground cumin to pan and cook, stirring, for 30 seconds. This helps “bloom” the spices, or bring out their flavor.
3. Add the brown rice and stir to coat with curry powder and oils. Add chicken or vegetable broth, salt and pepper and cayenne pepper (if using). Bring to a boil then reduce heat, cover and simmer on low for 30-35 minutes, until rice is tender and liquid is absorbed.
4. Let stand, covered, for 5-10 minutes.

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