Peachy Curried Rice Salad Recipes
CURRIED CHICKEN & PEACH SALAD
This is a very healthy and simple salad to make; even my non-cooking husband can whip it together in minutes. We've served this to friends over the years, and they always ask for the recipe. -Radelle Knappenberger, Oviedo, Florida
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Mix mayonnaise and curry powder; toss gently with chicken, walnuts and raisins. Serve chicken mixture and peaches over greens.
Nutrition Facts : Calories 286 calories, Fat 12g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 315mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
PEACHY RICE SALAD
We especially love this refreshing rice salad in summer, when fresh peaches are available. Yogurt and honey make light dressing while celery and walnuts add crunch. -Linda Goshorn of Bedford, Virginia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the yogurt, honey, lemon juice and salt. Stir in the rice, peaches and celery. Cover and refrigerate. Just before serving, stir in walnuts.
Nutrition Facts : Calories 226 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 313mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ORIENTAL CURRIED RICE SALAD
I have taken this salad to many pot lucks and it is always well received. There is a nice mix of flavours in the dressing. I hope you enjoy it!
Provided by GaylaV
Categories Long Grain Rice
Time 5h15m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 209.6, Fat 6.4, SaturatedFat 0.9, Sodium 404.1, Carbohydrate 32.7, Fiber 2.7, Sugar 2.7, Protein 5
CURRIED RICE & EGG SALAD
Enjoy this lightly spiced rice and egg salad as a side dish at a summer barbecue or picnic. Top with toasted almonds, grated carrots and sliced cucumbers
Provided by Cassie Best
Categories Side dish
Time 37m
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan and cook the onion for 8-10 mins until soft and just turning golden. Boil the kettle. Stir the curry paste, ground turmeric, rice and raisins into the onions. Crumble over the stock cube and pour over enough boiled water from the kettle to cover the rice by ½cm (about 1 litre). Season with some salt. Bring to a gentle simmer, then cover the pan, reduce the heat to its lowest setting and cook for 2 mins more. Without taking off the lid, remove from the heat and leave to steam for 15 mins. This will give you perfect, fluffy rice.
- Meanwhile, bring another pan of water to the boil and cook the eggs for 7 mins. Plunge into a bowl of cold water to stop them cooking and once cool, drain and halve.
- Tip the rice into a container and chill for at least 1 hr, or up to two days. When you're ready to serve, scatter over the coriander and almonds, and top with the grated carrot, cucumber slices and eggs.
Nutrition Facts : Calories 491 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium
CURRIED CHICKEN AND RICE SALAD
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
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
"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
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
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PEACHY RICE SALAD | BETTER HOMES & GARDENS
From bhg.com
4/5 (3)Total Time 1 hr 40 minsServings 9.5Calories 171 per serving
- Cook rice according to package directions. Fluff; spread in a shallow baking pan. Cover loosely; chill 1 hour.
- For salad: In a large bowl combine cooled rice, peaches, blueberries, tomatoes, 1/2 cup torn basil, the red onion, and, if desired, chile pepper.
- For vinaigrette: In a small bowl whisk together cider vinegar, olive oil, red pepper jelly, shallot, 1 tablespoon chopped basil, the mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss salad with dressing. Season with salt and black pepper to taste. Chill, covered, up to 8 hours. Stir before serving.
GRILLED PEACH SALAD WITH CURRY PECANS & HONEY …
From theendlessmeal.com
4.9/5 (15)Total Time 20 minsCategory SaladCalories 252 per serving
- Place the pecans, honey, curry powder, and sea salt in a small frying pan and bring them to a boil over medium-high heat. Boil until the pan is dry, about 2 minutes. Remove the pan from the heat and stir in the butter to prevent the pecans from sticking together.
- Preheat your BBQ to high. Cut the peaches in half and remove the pit. Then cut each peach half into three wedges. Place the peaches in a medium-sized bowl and toss with the oil. Grill the peaches for 2-3 minutes per side. Remove them from the grill using an offset spatula – this works better than a regular spatula and helps prevent the grill marks from being left on the grill.
- Place the arugula in a large bowl with goat cheese, curry pecans, blueberries, and grilled peaches. Toss with the dressing and serve immediately.
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- Sweet Curry Dressing Ingredients. Ingredients. 'Dressing:' 1/2 cup of olive oil. 1 1/2 tsp of curry paste. 1/2 cup of brown sugar. 2 tablespoons of white vinegar.
- Add all dressing ingredients in a jar or container with a lid. Add spices, cover and shake it all up! Set aside for now!
- Roast Red Pepper. Pack up all ingredients and dressing mixture in a picnic bag. Once you arrive at the beach or picnic area... roast the red pepper for 15 to 20 minutes on a BBQ.
- Chop Red Pepper. On a cutting board - Chop up the roasted red pepper, and add to rice.
- Chop Balance of Ingredients. Chop balance of ingredients, Spanish onions, water chestnuts, fresh herbs... and add to the rice.
- Chop Apple Pieces.... Last Minute Addition. -Chop apple pieces.... Last minute addition, a left over apple from lunch, perfect improvised ingredient to add, can't let anything go to waste!
- Combine All the Chopped Ingredients and Add Sweet Curry Dressing. Combine all the chopped ingredients with the rice and stir. Pour the sweet curry dressing over the rice mixture, mix and serve with.
CURRIED RICE SALAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 10 minsServings 4Calories 310 per serving
- Preheat oven to 325°. Place almonds in even layer on baking sheet. Toast until lightly golden, 5–7 minutes. Cool.
- Microwave the rice according to package directions. Combine hot rice and next 4 ingredients (through scallions) in a large bowl.
- In a separate bowl, whisk together the remaining ingredients. Toss rice salad with curry mixture until well seasoned. Stir in toasted almonds and serve.
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