Cranberry Pecan Curry Rice Salad Recipes

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CRANBERRY-PECAN CURRY RICE



Cranberry-Pecan Curry Rice image

This Cranberry-Pecan Curry Rice is full of Fall flavors and soul-warming curry! Serve it for a weeknight dinner or on Thanksgiving!

Provided by Jillian - a Food, Folks and Fun original

Categories     Side Dish

Time 35m

Number Of Ingredients 14

3 ½ cups chicken broth
2 cups Mahatma Basmati Rice
1 Tablespoon butter
2 Tablespoons olive oil
1 medium yellow onion (diced)
3 large garlic cloves (minced)
¾ cups chopped pecans (plus more for garnish)
¼ cup water
2 Tablespoons curry powder
2 teaspoons ground ginger
½ teaspoon salt
¼ teaspoon pepper
¾ cups dried cranberries (plus more for garnish)
2 Tablespoons chopped fresh parsley (plus more for garnish)

Steps:

  • In a large sauce pan, bring chicken broth to a boil. Add rice, bring back up to a boil, then reduce heat to a simmer, and cover. Simmer for 20 minutes and fluff with fork.
  • Heat a large, deep pan or pot over medium heat. Add oil and onion. Sauté until onion is opaque and the edges are lightly golden; about 5-6 minutes. Add garlic, and pecans. Continue to sauté until fragrant, about 2 minutes. Add fluffed rice, water, curry powder, ginger, salt and pepper. Stir until combined and rice is evenly coated with spices. Add cranberries and parsley; toss to combine. Transfer rice to serving bowl and enjoy!

Nutrition Facts : Calories 337 kcal, Carbohydrate 51 g, Protein 5 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 539 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving

CURRY RICE SALAD



Curry Rice Salad image

Inspired by a 4H recipe. A great anytime salad, as long as you have rice, canned shrimp and chick peas in the pantry, celery and green onion in the fridge and green peas in the freezer you are only 3 hrs away from a gorgeous salad.

Provided by CanadianFarmgal

Categories     White Rice

Time 20m

Yield 6 cups, 8 serving(s)

Number Of Ingredients 11

2 cups fragrant cooked rice
1 cup frozen peas
1 cup chickpeas
3/4 cup diced green onion
3/4 cup diced celery
4 ounces small shrimp, drained
1/2 cup salad oil
6 tablespoons rice vinegar
3 tablespoons soya sauce
1 teaspoon curry
1 teaspoon seasoning salt

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.

Nutrition Facts : Calories 253.7, Fat 14.3, SaturatedFat 2, Cholesterol 21.7, Sodium 517.5, Carbohydrate 24.2, Fiber 2.8, Sugar 1.5, Protein 7.4

RACHEL'S CRANBERRY CHICKEN SALAD



Rachel's Cranberry Chicken Salad image

This is a great sandwich filling that they make at the diner in the hospital where I work, but I fancied it up a bit with some green onions and pecans. A great way to use up leftover chicken. Delicious!

Provided by Rachel Mehl

Categories     Salad

Time 15m

Yield 4

Number Of Ingredients 9

2 cooked chicken breast halves, chopped
½ cup mayonnaise, or to taste
2 green onions, chopped
½ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
¼ green apple, shredded
¼ cup chopped pecans
1 tablespoon lime juice
1 pinch salt and black pepper to taste
¼ teaspoon dried dill weed

Steps:

  • Mix together the chicken and mayonnaise in a bowl, stir to coat well, then stir in the green onions, dried cranberries, apple, pecans, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate several hours or overnight (the flavor just gets better).

Nutrition Facts : Calories 384.2 calories, Carbohydrate 16.2 g, Cholesterol 46.1 mg, Fat 30.3 g, Fiber 1.8 g, Protein 14.1 g, SaturatedFat 4.7 g, Sodium 187.1 mg, Sugar 11.4 g

CRANBERRY PECAN RICE PILAF



Cranberry Pecan Rice Pilaf image

This is one of my favorite rice recipes. I don't recall where I got it, but it was somewhere online. What I especially like about it, is how very easy it is to make, and the rave reviews it never fails to get!

Provided by cam970 Moore

Categories     Brown Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter or 2 tablespoons margarine
1 cup uncooked rice
1 (14 1/2 ounce) can chicken broth
1 cup grated parmesan cheese
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted (I've also used pine nuts and even prefer them)
1/4 cup sliced green onion
salt & fresh ground pepper

Steps:

  • Melt butter in 2-quart saucepan over medium heat. Add rice. Cook and stir 2 to 3 minutes. Add broth and heat to boiling, stir once or twice. Reduce heat, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat. Stir in cheese, cranberries, pecans and onions. Season to tast w/salt and pepper.
  • *to toast pecans (or pine-nuts) spread on small baking sheet. Bake at 350 5-8 minutes (keep an eye they don't burn) or until golden brown. Stir frequently.

Nutrition Facts : Calories 453.8, Fat 23.7, SaturatedFat 9.1, Cholesterol 37.3, Sodium 773, Carbohydrate 44, Fiber 2.7, Sugar 1.7, Protein 16.5

CURRIED CRANBERRY CHICKEN SALAD



Curried Cranberry Chicken Salad image

Make and share this Curried Cranberry Chicken Salad recipe from Food.com.

Provided by tgobbi

Categories     Chicken

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup low-fat mayonnaise (plain yogurt is another possibility although I haven't tried it) or 1 cup salad dressing (plain yogurt is another possibility although I haven't tried it)
2 tablespoons lime juice
1 1/2 teaspoons curry powder (or more to taste)
4 1/2 cups cooked chicken, chopped
2 chopped apples or 2 granny smith apples
1 cup dried sweetened cranberries (Craisins)
1 cup thinly sliced celery
1/2 cup chopped pecans
1/4 cup chopped scallion

Steps:

  • Combine mayonnaise, lime juice and curry powder in large mixing bowl.
  • Stir in remaining ingredients.

CRANBERRY PECAN SALAD



Cranberry Pecan Salad image

Raspberry Dijon vinaigrette is savory with cranberries, toasted pecans, red onion, and feta cheese. A real crowd pleaser! Can substitute brie for feta, too.

Provided by STACY38

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 11

1 cup pecan halves
2 tablespoons raspberry vinegar
½ teaspoon Dijon mustard
½ teaspoon sugar
½ teaspoon salt
1 pinch freshly ground black pepper to taste
6 tablespoons olive oil
6 cups mixed salad greens, rinsed and dried
¾ cup dried cranberries
½ medium red onion, thinly sliced
crumbled feta cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
  • In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
  • In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.

Nutrition Facts : Calories 456.1 calories, Carbohydrate 21 g, Cholesterol 44.6 mg, Fat 38.6 g, Fiber 4 g, Protein 10 g, SaturatedFat 10.6 g, Sodium 779.9 mg, Sugar 16.4 g

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