Best 20 Curried Rice Salad Recipes

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Curried rice salad is a flavorful and versatile dish that can be enjoyed as a main course or a side dish. It is made with cooked rice, vegetables, and a creamy curry dressing. The type of vegetables used can vary depending on your preferences, but common options include carrots, celery, onions, and bell peppers. The curry dressing is typically made with a combination of mayonnaise, yogurt, curry powder, and other spices. Curried rice salad can be served warm or cold, and it is a great option for potlucks or picnics. With so many variations available, there is sure to be a curried rice salad recipe that everyone will enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

CURRIED CHICKEN AND RICE SALAD



Curried Chicken and Rice Salad image

This is a crunchy chicken and rice salad with an East Indian influence.

Provided by Sheryl

Categories     Salad     Grains     Rice Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 11

3 cups cooked white rice
2 cups chopped cooked chicken breast
½ cup celery, sliced
¼ cup green onions, chopped
¼ cup chopped red bell pepper
1 cup sour cream
¼ cup mayonnaise
3 tablespoons peach or mango chutney
2 teaspoons ground curry powder
¾ teaspoon seasoned salt
2 tablespoons pine nuts

Steps:

  • In a large bowl, combine the rice, chicken, celery, green onions, bell peppers, sour cream, mayonnaise, chutney, curry and salt. Mix well, cover and refrigerate until chilled. Sprinkle with pine nuts before serving.

Nutrition Facts : Calories 391.5 calories, Carbohydrate 33.8 g, Cholesterol 55.3 mg, Fat 20.6 g, Fiber 1.2 g, Protein 17.4 g, SaturatedFat 7.4 g, Sodium 227 mg, Sugar 4.2 g

CURRIED CHICKEN RICE SALAD



Curried Chicken Rice Salad image

Since I usually make and serve this salad while my teacher friends and I are on summer break, I always associate this recipe with relaxed good times! It's best to make ahead so that the flavors can mingle. -Pamela Hesselbart, Sylvania, Ohio

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 13

1 package (6.6 ounces) toasted almond rice pilaf
2 cups cubed cooked chicken
3/4 cup diced celery
1/2 cup dried cranberries
1/2 cup golden raisins
1/2 cup mayonnaise
1/3 cup chutney
3 tablespoons sour cream
2 tablespoons lemon juice
1 teaspoon curry powder
2 medium apples, cubed
6 lettuce leaves
1/4 cup sliced almonds, toasted

Steps:

  • Cook rice pilaf according to package directions; cool. In a large bowl, combine the chicken, celery, cranberries, raisins and rice. , In a small bowl, combine the mayonnaise, chutney, sour cream, lemon juice and curry powder; stir in apples. Add to rice mixture; toss to coat. Cover and refrigerate for at least 2 hours. , Serve on lettuce; garnish with almonds.

Nutrition Facts : Calories 506 calories, Fat 24g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 573mg sodium, Carbohydrate 55g carbohydrate (25g sugars, Fiber 4g fiber), Protein 19g protein.

CONTEST-WINNING CURRIED RICE SALAD



Contest-Winning Curried Rice Salad image

Rice is truly one of the world's most versatile foods. Arkansas is the top rice-producing state in the country, so this recipe surely represents our region.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 8 servings.

Number Of Ingredients 12

1 can (20 ounces) pineapple tidbits
2 cups cooked rice, cooled
2 cups cubed cooked chicken
1/2 cup chopped celery
1/3 cup slivered almonds, toasted
1/3 cup raisins
1/4 cup chopped green onions
2/3 cup mayonnaise
1 tablespoon Dijon mustard
3/4 teaspoon curry powder
1/4 teaspoon salt
Lettuce leaves, optional

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.

Nutrition Facts : Calories 337 calories, Fat 20g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 260mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 2g fiber), Protein 13g protein.

CURRIED RICE AND ARTICHOKE SALAD



Curried Rice and Artichoke Salad image

This is a family recipe that we make for all of our picnics. The salad is best if made a couple of hours, or even a day, ahead. It can be served warm, but is best served chilled. It is also very good with 2 c. chopped cooked chicken added. I hope you enjoy this as much as we do!

Provided by MeemawB

Categories     < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

10 ounces chicken rice-a-roni
2 tablespoons olive oil
2 (6 ounce) jars marinated artichoke hearts, chopped, reserve liquid
1/2 green bell pepper, diced
4 green onions, chopped both white and green parts
15 pimento-stuffed green olives, sliced thin
1 tablespoon curry powder
1/3 cup mayonnaise (Hellmans works well for this recipe)

Steps:

  • Cook Rice as directed on box, but brown using olive oil, instead of butter.
  • Mix Mayonnaise, curry powder and reserved marinade together, and set aside.
  • Combine cooked Rice-a-Roni, artichoke hearts, olives, green onions and bell pepper.
  • Pour mayonnaise mixture over rice mix.
  • Stir to coat.
  • Refrigerate until serving.
  • Enjoy!

CURRIED RICE SALAD WITH GRAPES



Curried Rice Salad With Grapes image

When buying grapes, look for ones that are plump and firmly attached to the stems, and have smooth unbroken skins.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 2h30m

Number Of Ingredients 9

1 cup long-grain brown rice
2 tablespoons olive oil
1 tablespoon curry powder
Coarse salt
Ground pepper
1/4 cup fresh lime juice
1 cup halved red seedless grapes
1/2 cup chopped fresh mint
1/3 cup chopped roasted cashews

Steps:

  • Rinse rice in a sieve until water runs clear. In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add curry powder; cook 30 seconds. Stir in rice, 2 1/2 cups water, 1 teaspoon salt, and 1/4 teaspoon ground pepper.
  • Bring to a boil; reduce heat. Cover; simmer gently until rice is tender and has absorbed liquid, about 1 hour. Remove from heat; steam, covered, 10 minutes.
  • Fluff rice with a fork; transfer to a shallow bowl. Stir in lime juice and remaining tablespoon olive oil; season with more salt and pepper. Refrigerate until cool, about 1 hour.
  • Stir in grapes, mint, and cashews.

Nutrition Facts : Calories 225 g, Fat 9 g, Fiber 2 g, Protein 4 g

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 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 :

CURRIED BROWN RICE SALAD



Curried Brown Rice Salad image

Whenever she needs a potluck salad, Carol Dodds turns to this tried-and-true favorite. "It's among my most requested recipes-everyone raves about it," she writes from Aurora, Ontario. "Folks love the crunch from the chopped apple and toasted almonds. And I love that I can cook the rice ahead...then it's just a few simple steps to complete it later."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 cups.

Number Of Ingredients 9

4 cups cooked brown rice, cooled
1 cup chopped tart apple
1/2 cup raisins
1/2 cup chopped onion
1/2 cup slivered almonds, toasted
1/4 cup reduced-fat mayonnaise
1/4 cup fat-free plain yogurt
3 teaspoons curry powder
1/2 teaspoon salt

Steps:

  • In a large bowl, combine the rice, apple, raisins, onion and almonds. In another bowl, combine the remaining ingredients. Pour over rice mixture and stir to combine. Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 205 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 194mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

CURRIED RICE AND BEAN SALAD



Curried Rice and Bean Salad image

Make and share this Curried Rice and Bean Salad recipe from Food.com.

Provided by PalatablePastime

Categories     Rice

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 10

3 cups cooked brown rice
1 1/2 cups cooked red kidney beans
4 green onions, chopped
1/2 green bell pepper, diced
2 celery ribs, diced
1/4 cup chopped fresh parsley
1/2 cup plain nonfat yogurt
2 teaspoons curry powder
black pepper (to taste)
salt (to taste)

Steps:

  • Mix yogurt, and curry powder together in a small bowl; season to taste with salt and black pepper.
  • Combine remaining ingredients in a salad bowl.
  • Pour dressing over salad and toss to mix.
  • Marinate salad, refrigerated, for 2 hours, before serving.

CURRIED CHICKEN RICE SALAD



Curried Chicken Rice Salad image

About 30 years ago, I got this recipe from a pamphlet at a Visitor's Center just over the Mississippi River from Mississippi into Arkansas. It has been a summer mainstay ever since. The time required assumes you already have cooled cooked rice. Also, I go heavy on the pineapple and use a whole can rather than 1 cup.

Provided by BarbryT

Categories     One Dish Meal

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 cup raw rice, cooked and cooled
2 cups diced cooked chicken
1 cup diced canned pineapple
1 cup diced celery
1/2 cup diced green pepper
1 cup mayonnaise
1/2 cup chopped peach preserves
1 teaspoon curry powder
salt and pepper
1 cup grated cheddar cheese (optional)

Steps:

  • Combine cool rice (make sure it is really cool, otherwise you will end up with Curried Chicken Rice Mush!), chicken, pineapple, celery and green pepper in biggish bowl.
  • Combine peach preserves, mayonnaise and curry powder. Stir into the chicken mixture. Season to taste with salt and pepper.
  • Chill for at least 2-3 hours. Serve topped with grated cheese, or not -- .

CURRIED RICE SALAD



CURRIED RICE SALAD image

Categories     Salad     Rice     Side     Vegetarian     Low/No Sugar     Backyard BBQ

Yield 6-8 people

Number Of Ingredients 12

1 1/2 cups Minute Rice
10 oz frozen peas
1 1/2 cups sliced celery
1/4 cup chopped onion (optional)
Dressing:
1/2 cup salad oil
1 tbsp soy sauce
3 tsp vinegar
1 tsp salt
1 tsp celery seed
2 tsp curry
1/2 tsp sugar

Steps:

  • Cook minute rice according to instructions. Cool to room temperature. Add frozen peas and celery. Cover and refrigerate overnight. Combine all dressing ingredients in a coverable container and shake to mix well. Add to rice and combine well.

FRUIT AND NUT CURRIED RICE SALAD



Fruit and Nut Curried Rice Salad image

Serve well chilled for a delicious side dish for a picnic or barbecue dinner. This is an exotic, crunchy salad.

Provided by GREG IN SAN DIEGO

Categories     Coconut

Time 45m

Yield 8 serving(s)

Number Of Ingredients 19

1 1/2 cups rice
3 1/3 cups water
1 1/2 teaspoons salt
1 1/2 tablespoons butter
4 medium bananas
1 tablespoon lemon juice
1/2 cup diagonally sliced celery
1/2 cup seedless raisin
1/2 cup chopped salted peanuts
2 tablespoons chopped pimiento
1 tablespoon minced chives
3/4 cup mayonnaise
3 tablespoons cream
1 tablespoon lemon juice
1 tablespoon curry powder
1/2 teaspoon dry mustard
1/4 teaspoon hot pepper sauce
crisp salad green
1/4 cup toasted shredded coconut

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.

Nutrition Facts : Calories 430.6, Fat 19.3, SaturatedFat 5.2, Cholesterol 15.2, Sodium 776.4, Carbohydrate 60.7, Fiber 4.1, Sugar 16.1, Protein 7.4

CURRIED RICE SALAD WITH MELON, RAISINS, AND PEANUTS



Curried Rice Salad with Melon, Raisins, and Peanuts image

Categories     Salad     Blender     Rice     Side     Steam     Low Fat     Vegetarian     Raisin     Cantaloupe     Peanut     Curry     Summer     Chill     Boil     Gourmet     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 10

2 cups long-grain rice
1 1/2 teaspoons salt
2 1/2 teaspoons curry powder
3 tablespoons white-wine vinegar
1/3 cup vegetable oil
3/4 cup golden raisins
1 cantaloupe, seeded and cut into 1/2-inch cubes
1 cup plain yogurt
1/4 cup Major Grey's chutney
1/3 cup unsalted roasted peanuts

Steps:

  • In a large saucepan bring 4 quarts water to a boil, stir in the rice and the salt, stirring until the water returns to a boil, and boil the rice for 10 minutes. Drain the rice in a large sieve and rinse it. Set the sieve over a large saucepan of simmering water and steam the rice, covered with a folded kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. Transfer the rice to a very large bowl and let it cool to lukewarm.
  • In a small bowl whisk together 1 1/2 teaspoons of the curry powder, the vinegar, the oil, and salt to taste, add the vinaigrette to the rice, and toss the mixture well. Stir in the raisins and the cantaloupe. In a blender blend the yogurt, the chutney, and the remaining 1 teaspoon curry powder until the dressing is smooth, pour the dressing over the rice mixture, and toss the salad well. Chill the salad, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled. Serve the salad sprinkled with the peanuts.

CURRIED RICE SALAD



Curried Rice Salad image

When we lived at Fort Polk, another military wife, Claire, shared this recipe with me after I tasted it at a dinner party she hosted. It is now one of my favorite salads and I am so thankful that she was gracious enough to share her recipe. Prep time assumes you are starting with precooked rice. Cook time is actually the chilling time (although it can chill overnight as well). This makes 6 generous portions or more smaller ones.

Provided by HeatherFeather

Categories     White Rice

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

4 large fresh mushrooms, thinly sliced
2 teaspoons olive oil or 2 teaspoons canola oil
2 small fresh zucchini (quartered lengthwise then cut into 1/2 inch thin slices)
3 green onions, minced
1 cup long grain white rice, precooked and cooled
1/3 cup red bell pepper, finely chopped
2 tablespoons fresh parsley, minced
green leaf lettuce leaf, garnish
1 tablespoon dry sherry (real stuff - NOT cooking sherry)
3 tablespoons fresh lemon juice
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon mild curry powder
1/3 cup canola oil

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.

CURRIED WILD RICE SALAD



Curried Wild Rice Salad image

Here is a delightful combination of colors, textures, and flavors that is easy to make and impressive to serve. You may substitute peanuts for cashews if you prefer.

Provided by RSHDiva

Categories     Rice

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

2 boxes uncle ben's long grain and wild rice blend
4 ounces dried cranberries
12 ounces honey-roasted cashews
1/2 red pepper, chopped fine
1/2 yellow pepper, chopped fine
2 cups frozen peas, cooked and drained
1 bunch scallion, chopped
1/2 cup honey
1/2 cup white wine or 1/2 cup rice vinegar
3/4 cup salad oil
2 tablespoons curry powder

Steps:

  • Combine honey, vinegar, salad oil (may add more) and curry powder, whisking until well blended. Cook rice according to box directions and cool. Add remaining ingredients and pour dressing over all. Chill 2 hours minimum, or up to 1 day.

"PEACHY" CURRIED RICE SALAD



Make and share this "peachy" Curried Rice Salad recipe from Food.com.

Provided by Shazzie

Categories     Rice

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 6

4 cups white rice, cooked
1 cup mayonnaise
4 tablespoons chutney
1 (8 ounce) can peaches, drained and diced
1 tablespoon curry powder, mild
1 onion, finely chopped

Steps:

  • Combine all ingredients and refrigerate for 1-2 hours for flavours to blend.
  • If desired, mayo may be thinned with a little milk.

Nutrition Facts : Calories 476.2, Fat 10.5, SaturatedFat 1.6, Cholesterol 7.6, Sodium 216.2, Carbohydrate 87.1, Fiber 3.5, Sugar 4.9, Protein 7

CURRIED SHRIMP AND RICE SALAD



CURRIED SHRIMP AND RICE SALAD image

Categories     Rice     Shellfish     Side

Yield Makes six servings

Number Of Ingredients 13

1 pkg RiceARoni Fried Rice
1/4 cup short or long grain rice
2 tbsp curry powder
2 1/2 cups water
1 red bell pepper, chopped
1 green bell pepper, chopped
1 bunch parsley, finely chopped
3/4 cup golden raisins
1/2 cup slivered almonds,toasted
1/2 lb. salad shrimp, well rinsed and drained
½ cup mayonnaise
3 tablespoons orange juice
1 tablespoon sugar

Steps:

  • Cook the Rice A Roni and white rice in a covered saute pan according to Rice A Roni box directions - Toward the end of sautéing the rice mixture, add curry powder to pan and let it sauté for a minute before adding the water. Don't forget to add Rice A Roni seasoning packet. Be careful not to cook the rice too long. Let it sit undisturbed in the pan uncovered until it is cooled. Try not to stir the rice too much after it's cooked so it doesn't get broken or too mushy. Chop parsley (lots!) and peppers. Mix mayo, juice and sugar to make dressing. In large bowl, gently toss the curry rice, chopped vegetables, raisins, almonds, and shrimp with the dressing. I only use dressing to lightly moisten and bind the ingredients. The mixed salad should still be "crumbly" not stuck together with dressing Tip: If your raisins aren't tender, they usually benefit by soaking them while you are cooking the rice in a little orange juice.

CURRIED TURKEY AND RICE SALAD



Curried Turkey and Rice Salad image

I adapted this recipe from one of my many cookbooks, and the entire family was pleased with the outcome.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8-10 servings.

Number Of Ingredients 16

4-1/2 cups chicken broth
2 cups uncooked long grain rice
1 to 2 teaspoons curry powder
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 cup olive oil
1/4 cup lemon juice
2 cups cubed cooked turkey
1 cup golden raisins
1 can (8 ounces) water chestnuts, drained and chopped
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup slivered almonds, toasted
Salt and pepper to taste

Steps:

  • In a saucepan, bring broth to a boil; add rice, curry, ginger and turmeric. Reduce heat; cover and simmer for 25 minutes or until all of the broth is absorbed. Remove from the heat. Add oil and lemon juice; mix well. , Transfer to a large bowl; cover and chill. Just before serving, add remaining ingredients and mix well.

Nutrition Facts : Calories 434 calories, Fat 21g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 510mg sodium, Carbohydrate 48g carbohydrate (12g sugars, Fiber 3g fiber), Protein 14g protein.

RICE A RONI CURRIED CHICKEN SALAD



Rice A Roni Curried Chicken Salad image

I needed a recipe for a potluck in a hurry. All I had on hand was some leftover Rice A Roni from one of the family size boxes. I added chopped leftover chicken, grapes, mandarin oranges, marinated artichokes a bit of mayo, a thinly sliced stalk of celery, curry powder and some slivered almonds. Now it's one of my go to summer...

Provided by kathleen campbell

Categories     Other Salads

Time 40m

Number Of Ingredients 10

1 c cooked chicken breast cubed
1/2 c marinated artichoke hearts, drained. reserve 2 tbsp oil
1/2 c canned mandarin oranges, drained
1 c fresh green seedless grapes, halved
1 box rice a roni small or large
1 tsp maharajah curry powder
2 Tbsp best foods mayonnaise
1/4 c almonds, slivered
1/4 c artichoke pesto, optional
1 celery stalk thinly sliced

Steps:

  • 1. Prepare a regular box of chicken flavored Rice A Roni according to package directions. While the Rice A Roni is cooking, cut up a chicken breast into bite size cubes, halve the green grapes, thinly slice 1 stalk of celery, drain the mandarin oranges and marinated artichoke hearts. Reserve 2 tbsp of the marinated artichoke oil. In a large bowl, add the cooked Rice a Roni and the rest of the ingredients. TASTE! Adjust seasonings to your taste!! Some folks like more curry powder while others just like a little hint of it. If using a large FAMILY size box of Rice A Roni double the rest of the ingredients. It's a very forgiving recipe. Refrigerate.

CURRIED WALNUT RICE SALAD



Curried Walnut Rice Salad image

"As a busy wife and mother of eight, I'm always on th look out for tasty and nutritious recipes," shares Rhoda Wenger of Pilot Mountain, North Carolina. "With its mild curry flavor, nutty crunch and veggie garnish, this one easily passed my test!"

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 15

1-3/4 cups brown rice, cooked and cooled
1 medium cucumber, diced
1/2 cup chopped onion
1 large carrot, shredded
1 tablespoon minced fresh parsley
3 tablespoons fat-free mayonnaise
2 tablespoons canola oil
1 tablespoon lemon juice
2 teaspoons honey
1 teaspoon curry powder
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped walnuts, toasted
4 medium tomatoes, cut into wedges

Steps:

  • In a large bowl, combine the first five ingredients. In another bowl, whisk mayonnaise, oil, lemon juice, honey, curry powder, garlic, salt and pepper; stir into rice mixture. Just before serving, stir in nuts. Garnish with tomatoes.

Nutrition Facts : Calories 198 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 276mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

Tips:

  • Use high-quality ingredients for the best flavor. Choose fragrant basmati rice, fresh vegetables, and flavorful curry powder.
  • Cook the rice according to the package directions. Be sure to rinse the rice thoroughly before cooking to remove any starch.
  • Let the rice cool slightly before adding the other ingredients. This will help prevent the salad from becoming mushy.
  • Use a light touch when mixing the salad. Over-mixing can break up the rice and make the salad too soft.
  • Taste the salad and adjust the seasonings as needed. Add more curry powder, salt, or pepper to taste.
  • Serve the salad immediately or chill it for later. The salad can be served warm or cold.

Conclusion:

Curried rice salad is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's perfect for a picnic, potluck, or lunch on the go. With its colorful vegetables and flavorful curry dressing, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a new salad recipe, give curried rice salad a try. You won't be disappointed!

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