Curry Rice Salad Recipe

Name: Curry Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups brown rice short grain; 1 each yellow onion large, chopped; 1 x curry powder to taste; 1 x olive oil as needed; 1 x cumin to taste; 1 x hot chili peppers to taste; 1 x sesame oil to taste; 1 x cilantro chopped, as needed; 1 cup raisins, seedless; 1 each apples cored and chopped , not peeled; 1 x honey as needed; 1 x salt to taste; 1 x celery chopped, as needed; 1 x snow pea pods stringy ends chopped off, then chopped , as needed; 1 x sweet red bell peppers red, green, or yellow - chopped, as needed

Servings: persons

1 1/2 cups brown rice short grain
1 each yellow onion large, chopped
1 x curry powder to taste
1 x olive oil as needed
1 x cumin to taste
1 x hot chili peppers to taste
1 x sesame oil to taste
1 x cilantro chopped, as needed
1 cup raisins, seedless
1 each apples cored and chopped , not peeled
1 x honey as needed
1 x salt to taste
1 x celery chopped, as needed
1 x snow pea pods stringy ends chopped off, then chopped , as needed
1 x sweet red bell peppers red, green, or yellow - chopped, as needed

1
Prepare the brown rice.
2
Put rice in a big pot, add 1 3/4 cups of water for every cup of rice, 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.
3
Prepare onions and curry oil.
4
In a large saucepan put 1/4 cup of olive oil on medium high heat.
5
Add a couple heaping tablespoons of curry paste (if it is mild) or add a couple of tablespoons of mild curry powder.
6
Add a dash of chili pepper and cumin and a few drops of sesame oil if you have it.
7
Let the curry simmer for a minute.
8
Add the chopped yellow onion and cook until translucent.
9
Mix rice and onions.
10
In a large mixing bowl, put in the hot rice and then fold in the onions with the curry infused oil in which they were cooked.
11
You'll need to use a strong wooden spoon to mix.
12
Taste test the rice at this point.
13
If it needs more curry flavor, heat some more curry powder, chili, and cumin in olive oil for a few minutes and add to the rice to desired spiciness.
14
Add other ingredients to taste - cilantro, raisins, apple, celery, snow peas, bell pepper, green onions.
15
Add a couple tablespoons of honey.
16
Add a dash of salt to taste.

910

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups brown rice short grain, 1 each yellow onion large, chopped, 1 x curry powder to taste, 1 x olive oil as needed, and more.

Yes, Curry Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curry Rice Salad

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