This is the most unusual salad in my box of tricks. You can pretty much bet that when you have a covered dish gathering, this will be the only one of this kind on the table. My friends love for me to bring it to our potluck salad suppers.
Ingredients:
1 cup raw rice
2 1/2 cups chicken bouillon
Dash of salt and pepper
1 cup cooked and drained green peas (fresh or frozen)
4 Tbsp. French or Italian dressing
1 chopped green or red bell pepper
Chopped ripe olives and pimento strips (you choose how much)
3 Tbsp. parsley (fresh is best)
2 slices chopped red onion
1/4 cup of water chestnuts or nuts of your choosing
Directions:
Cook the rice and chicken bouillon until done. I put it in a pot with a lid and cook it for 20 minutes. Don't open the lid!
Combine all the ingredients and put in refrigerator until ready to serve.
Combine cream cheese, sugar, and mayonnaise until smooth. Add rice, cherries, pineapple, and marshmallows and mix well. Fold in whipped cream and pecans.
Cook rice in broth 20 minutes. Chop or slices other ingredients, saving marinade from artichokes. Whisk together mayonnaise and curry with marinade. Fold all together. Make a day ahead before serving. This recipe makes a huge salad!
Rinse rice under cold water. Bring chicken stock to a boil; add rice and simmer uncovered for 45 minutes or until tender. Add remaining ingredients and toss. Let stand several hours before serving, tossing occasionally. Serve at room temperature.
This is such a tasty, easy salad. It needs to be made the day before, which makes preparation for entertaining so easy. Nutritionally it is very high as well.
Ingredients:
1 cup brown rice
60 grams (2 oz.) cashews, split in half
1/3 cup currants
2 Tbsp. sunflower seeds
1 red capsicum (pepper), diced
6 shallots or spring onions (scallions), diced
3 Tbsp. chopped parsley
Dressing:
1/2 cup sunflower oil
4 Tbsp. soya sauce
2 Tbsp. lemon juice
crushed garlic
Directions:
Shake dressing ingredients in a jar or bottle. Cook rice as per directions on packet. Add the rest of the ingredients while rice is warm. Leave overnight in the fridge.
Cook rice but omit the butter. Let rice cool. Drain the liquid from the artichoke heats into a bowl with the mayo and curry. Drain liquid from pimentos and slice the artichoke hearts and green onion. Mix mayo, curry and liquid from the artichoke hearts. Combine all ingredients. Chill top with slivered almonds.
Servings:
6-8
Time:
10 Minutes Preparation Time 20 Minutes Cooking Time
Combine dressing ingredients; set aside. Cook rice according to package directions; drain, if needed, and allow to cool. In a large bowl, toss apples with lemon juice. Add raisins, grapes, mint, parsley, chives and rice. Add dressing and toss. Season with salt and pepper. Cover and chill several hours. Just before serving, add pecans and toss lightly.
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Need Creamy Curried Rice Salad Recipe
<h2>Ingredients</h2>
<h2>Directions</h2>
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I would love a recipe for a creamy curried rice salad.
<p>Jules from Sydney
<P><font class="titleblue">Feedback:</font>
<h3>RE: Need Creamy Curried Rice Salad Recipe</h3>
I haven't tried this but it sure looks good. I found it at the Allrecipes site:
<ul> <li>3 cups cooked white rice</li> <li>2 cups chopped cooked chicken breast</li> <li>1/2 cup celery, sliced</li> <li>1/4 cup green onions, chopped</li> <li>1/4 cup chopped red bell pepper</li> <li>1 cup sour cream</li> <li>1/4 cup mayonnaise</li> <li>3 Tbsp. peach or mango chutney</li> <li>2 tsp. ground curry powder</li> <li>3/4 tsp. seasoned salt</li> <li>2 Tbsp. pine nuts</li> </ul>
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. (05/29/2007)
Curried Rice Salad