Best 6 Curried Brown Rice Salad Recipes
Embark on a culinary journey with our tantalizing Curried Brown Rice Salad, a symphony of flavors that will delight your palate. This wholesome salad showcases tender brown rice, an array of crisp vegetables, and a delectable creamy curry dressing that brings everything together in perfect harmony. It's a versatile dish that can be served as a refreshing main course or a delightful side, promising to elevate any gathering.
Alongside this star recipe, our article presents a treasure trove of additional culinary creations that cater to diverse tastes and preferences. Dive into the tangy goodness of our Lemony Orzo Salad, featuring vibrant cherry tomatoes and a refreshing lemon-herb vinaigrette dressing. Indulge in the Mediterranean flair of our Greek Pasta Salad, bursting with juicy tomatoes, crisp cucumbers, tangy feta cheese, and a flavorful oregano dressing.
For a burst of Asian flavors, try our Thai Peanut Noodle Salad, where rice noodles are tossed in a creamy peanut sauce and complemented with crunchy vegetables and aromatic herbs. If you're seeking a hearty and comforting option, our Chicken and Wild Rice Salad awaits you, featuring tender chicken, nutty wild rice, crisp celery, and a creamy mayonnaise dressing.
Each recipe is carefully crafted to offer a unique culinary experience, using fresh, wholesome ingredients that burst with flavor. Whether you're a seasoned cook or just starting your culinary adventure, our Curried Brown Rice Salad and its accompanying recipes will guide you effortlessly towards creating unforgettable meals that will impress family and friends alike.
CURRY RICE SALAD
Studded with veggies and crunchy apple, curry rice salad is a perfect potluck side dish recipe or make-ahead lunch. Use freshly cooked or leftover rice.
Provided by Elise Bauer
Categories Salad Make-ahead Curry Rice Rice Salad Salad
Time 1h10m
Number Of Ingredients 17
Steps:
- Cook the brown rice: Put 1 cup raw brown rice in a pot, add 1 3/4 cups of water, 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.
Nutrition Facts : Calories 242 kcal, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 1 g, Sodium 194 mg, Sugar 25 g, Fat 10 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
CURRIED BROWN RICE
A subtle variation on Lee Bremson's Curried Rice Pilaf recipe (which is very good!).
Provided by Jeff Cummings
Categories Main Dish Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat grapeseed oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Continue to cook and stir until rice is toasted, 1 to 2 minutes more.
- Pour broth into rice mixture and season with salt; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 43.4 g, Fat 5.8 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 0.8 g, Sodium 476.7 mg, Sugar 2.9 g
CURRIED RICE SALAD
This rice salad has it all in the flavor and texture department. I love the nuttiness of the rice blend paired with the peppery arugula, tart apricots and sweet curry vinaigrette.
Provided by Kardea Brown
Categories side-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the rice, vegetable stock and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Stir in the apricots and shallot during the last 5 minutes of cooking.
- Spread the rice in a single layer on a parchment paper-lined rimmed baking sheet to cool to room temperature, about 30 minutes.
- Make the vinaigrette: Whisk together the vinegar, curry powder, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil until combined.
- Transfer the cooled rice to a serving bowl. Add the desired amount of the vinaigrette, then the arugula, pine nuts and mint, and toss to combine. Season with salt and pepper.
BROWN RICE CHUTNEY SALAD
A simple rice salad in a cafe inspired thoughts of adding Indian spices and chutney to this dish. To fire things up, mix in a small amount of hot chili oil, tasting carefully as you go. -Brooke Martin, Greenfield, Minnesota
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first six ingredients. Add the rice, carrots, cranberries, red pepper and green onions; toss to coat. Cover and refrigerate for several hours., Just before serving, add spinach and apple; toss to combine. Sprinkle with cashews.
Nutrition Facts : Calories 469 calories, Fat 17g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 72g carbohydrate (19g sugars, Fiber 7g fiber), Protein 9g protein.
CURRIED RICE SALAD
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
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 TUNA RICE SALAD
Make and share this Curried Tuna Rice Salad recipe from Food.com.
Provided by cst1996
Categories Tuna
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine mayo,curry,lemon juice and salt. Chill.
- Combine tuna, rice, carrots,celery and onion.
- Toss with mayo mixture and chill at least 2 hours.
Nutrition Facts : Calories 432.7, Fat 21.5, SaturatedFat 3.4, Cholesterol 36.1, Sodium 789.6, Carbohydrate 45, Fiber 1.7, Sugar 5.8, Protein 15
Tips:
- Always rinse the brown rice before cooking to remove any dirt or debris.
- Use a vegetable broth or water to cook the brown rice for added flavor.
- Allow the cooked brown rice to cool completely before assembling the salad.
- Use a variety of vegetables in the salad for a colorful and nutritious dish.
- Feel free to add other ingredients to the salad, such as cooked chicken, shrimp, or tofu.
- Serve the salad immediately or chill it for later.
Conclusion:
This Curried Brown Rice Salad is a delicious and healthy side dish that is perfect for any occasion. With its combination of flavors and textures, this salad is sure to please everyone at your table. It is also a great way to use up leftover brown rice. So next time you are looking for a quick and easy salad recipe, give this Curried Brown Rice Salad a try. You won't be disappointed!
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