Best 5 Curried Rice And Artichoke Salad Recipes
Indulge in a culinary journey with our exquisite Curried Rice and Artichoke Salad, a symphony of flavors that will tantalize your taste buds. This vibrant salad combines the nutty flavor of basmati rice with the tangy zest of artichoke hearts, creating a delightful interplay of textures and flavors. The aromatic blend of curry powder, cumin, and turmeric adds a warm and savory touch, while the refreshing crunch of cucumber and red onion adds a delightful contrast. Accompanying this main salad recipe are three additional variations that offer unique味 flavor profiles. The Spinach and Chickpea Salad boasts a protein-packed combination of spinach, chickpeas, and quinoa, while the Roasted Sweet Potato and Black Bean Salad features a medley of roasted sweet potatoes, black beans, and avocado. Last but not least, the Quinoa and Roasted Vegetable Salad combines quinoa with a colorful array of roasted vegetables, creating a wholesome and visually appealing dish. These diverse salad recipes cater to a range of dietary preferences, ensuring that everyone can enjoy a satisfying and flavorful meal.
Check out the recipes below so you can choose the best recipe for yourself!
ARTICHOKE-RICE SALAD
This creamy rice salad is flavored with curry and makes a good choice for a potluck.
Provided by Christin Mahrlig
Categories Salad
Number Of Ingredients 9
Steps:
- Bring chicken broth to a boil in a medium saucepan. Add rice. Cover, reduce heat, and simmer for 20 minutes. Cool.
- In a large bowl, stir together mayonnaise, curry powder, and Worcestershire sauce.
- Mix rice along with remaining ingredients into mayonnaise mixture.
- Cover and chill for at least 2 to 3 hours before serving.
Nutrition Facts : Calories 271 kcal, ServingSize 1 serving
ARTICHOKE RICE SALAD
"A close friend shared this make-ahead recipe that starts with a packaged rice mix," notes Sonja Blow of Groveland, California. Curry and artichoke hearts give it a flavorful change of pace that's welcome at a picnic or potluck.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10-12 servings.
Number Of Ingredients 6
Steps:
- Prepare rice mix according to package directions; cool. Drain artichokes, reserving marinade. Chop artichokes; place in a large bowl. Add the prepared rice, long grain rice and onions. , In a small bowl, combine the mayonnaise, curry powder and reserved marinade. Pour over rice mixture; toss to coat. Cover and refrigerate until serving.
Nutrition Facts :
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.
CURRIED CHICKEN, ARTICHOKE, AND RICE SALAD
Make and share this Curried Chicken, Artichoke, and Rice Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the dressing: whisk the dressing ingredients together in a small bowl; cover and refrigerate until ready to use.
- To make the salad: in a medium bowl, combine all the salad ingredients; toss with enough dressing to coat.
- Cover and refrigerate several hours to let the flavors blend.
- If the salad seems dry, add a little more dressing or mayonnaise before serving.
Nutrition Facts : Calories 292.1, Fat 9.9, SaturatedFat 2.1, Cholesterol 56.6, Sodium 366.6, Carbohydrate 28.6, Fiber 3.5, Sugar 3.5, Protein 22.2
ARTICHOKE AND RICE SALAD
Inspired by a 1960s classic, this side dish calls for Arborio rather than conventional rice, resulting in a chewy and creamy texture.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Bring stock to a simmer. Meanwhile, heat oil in a saucepan over medium heat. Add onion and garlic. Cook until onion is translucent. Add rice, salt, and curry powder. Cook, stirring, 1 minute.
- Raise heat, and add half the stock. Stir 30 seconds. Stir in remaining stock. Bring to a boil, then reduce heat to low, and cover. Cook 20 minutes.
- Spread rice onto a rimmed baking sheet. Let cool. Cover with plastic wrap, and refrigerate 1 hour.
- Combine olives, artichoke hearts, and celery in a large bowl. Add rice, and toss. Add 1 tablespoon reserved artichoke liquid, and toss. (Salad can be made up to this point and refrigerated overnight.)
- Before serving, stir in spinach. Serve cold or at room temperature.
Tips for Making the Perfect Curried Rice and Artichoke Salad:
- Use high-quality ingredients. Fresh, flavorful ingredients will make all the difference in the final dish. Look for ripe artichokes, tender rice, and aromatic spices.
- Don't overcook the rice. The rice should be cooked through but still have a slight bite to it. Overcooked rice will become mushy and ruin the texture of the salad.
- Let the salad cool completely before serving. This will allow the flavors to meld and develop. You can also make the salad ahead of time and chill it overnight for even better flavor.
- Garnish the salad with fresh herbs before serving. This will add a pop of color and flavor.
Conclusion:
Curried rice and artichoke salad is a delicious and versatile dish that can be served as a main course or a side dish. It's perfect for summer potlucks, picnics, or lunch boxes. With its unique blend of flavors and textures, this salad is sure to please everyone at your table.
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