Fruit And Nut Curried Rice Salad Recipes

Steps:

• Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the pineapple, rice, strawberries, pear, peach and banana. In a small bowl, whisk the yogurt, honey and reserved pineapple juice. Pour over fruit mixture; toss to coat. Line salad plates with spinach; top with fruit mixture.

Steps:

• Wash rice until water runs clear; drain well.
• In a saucepan, heat oil over medium heat.
• Add the green onions, garlic, curry powder, ginger, and rice; sauté for about 4 minutes or until the rice appears dry.
• Add 1 teaspoon salt and the water.
• Cover and lower the heat to low; cook at a gentle boil until the rice is tender and the water is absorbed (about 15 minutes).
• Fluff the rice with a fork; cool.
• In a big bowl, add the rice, apples, pineapple, apricots, coconut, mint, and cilantro; stir to combine.
• Dressing: Add all the dressing ingredients to the container of an electric blender; process until smooth.
• Pour the dressing over the rice mixture; toss to coat.
• Add salt and pepper to taste; serve.

Steps:

• Half fill a large saucepan with water and bring to a boil.
• Rinse rice in a sieve until water runs clear, then add rice and turmeric to the pan and boil, uncovered for 10-12 minutes, until rice is tender.
• Drain in strainer and place in a bowl.
• Meanwhile, heat the oil in a saucepan, add onion and garlic and cook gently for 5 minutes.
• Turn up the heat, add the almonds and pine nuts and cook for 5 minutes longer, stirring often, until onion and nuts are golden brown.
• Add the onion mixture to the rice, along with 1 tablespoon of lemon juice (which will immediately turn the rice bright primrose yellow), the apricots, coriander, salt, and pepper.
• Taste and add more lemon juice if necessary. Serve.

Steps:

• Tear lettuce and spinach into bite size pieces.
• Cut grapes in half.
• Drain orange segments.
• Mince garlic.
• Peel, seed and slice avocado.
• In salad bowl combine lettuce, spinach, orange segments and grapes.
• In screw top jar combine salad oil,vinegar,garlic, brown sugar, chives, curry powder and soysauce.
• Shake dressing until combined.
• Just before serving toss some of the dressing with the salad.
• Garnish with avocado and almonds.
• Pass around the remaining dressing.

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.

Steps:

• Combine 4 cups water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary. Transfer rice to large bowl. Fluff with fork. Cool. Mix in green onions, celery, parsley, pecans, currants and walnuts.
• Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat. Season to taste with salt and pepper and serve.

Steps:

• In a large bowl, combine mayonnaise, salad dressing and salt. Fold in chicken, rice, celery and fruit. Cover and chill until ready to serve; add almonds.

Steps:

• Whisk together the dressing ingredients, season, then set aside. Heat a small nonstick pan and put in the cashew nuts, stirring for a few mins, until starting to brown.
• Toss the rice, peppers, onion and most of the cashews together, then gently fold in the dressing. Chill for up to a day, then scatter with the remaining cashews before serving.

Steps:

• In a large bowl, beat the first five ingredients until blended. Stir in the rice, peaches, grapes, celery and raisins. Cover and refrigerate for at least 6 hours. Just before serving, stir in the pecans.

Steps:

• Combine the first six ingredients. Combine the juice, honey, mayonnaise, garlic, salt and curry powder; gradually whisk in the oil. Just before serving, drizzle over rice salad.

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.