Summer Curry Rice Salad Recipe

Name: Summer Curry Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 - 1 1/2 cup uncooked brown rice; 1 large yellow onion (chopped); indian curry powder (red or yellow, I like yellow better in this dish); 1/4 cup olive oil; 1 dash cumin; 1 dash Tabasco sauce or 1 dash other chili sauce; 2 -3 drops sesame oil; fresh cilantro (chopped); 1 cup raisins; 1 apple, cored and chopped, not peeled (a tarter, crisper apple is better, like Braeburn); 2 tablespoons honey; 1 dash sea salt; celery (chopped); snow peas (chopped); bell pepper (red, green, or yellow(chopped); green onion (chopped); chicken or shrimp

Servings: persons

1 - 1 1/2 cup uncooked brown rice
1 large yellow onion (chopped)
indian curry powder (red or yellow, I like yellow better in this dish)
1/4 cup olive oil
1 dash cumin
1 dash Tabasco sauce or 1 dash other chili sauce
2 -3 drops sesame oil
fresh cilantro (chopped)
1 cup raisins
1 apple, cored and chopped, not peeled (a tarter, crisper apple is better, like Braeburn)
2 tablespoons honey
1 dash sea salt
celery (chopped)
snow peas (chopped)
bell pepper (red, green, or yellow(chopped)
green onion (chopped)
chicken or shrimp

1
Prepare brown rice.
2
Prepare onions and curry oil: In a large saucepan, put 1/4c olive oil on med. high heat. Add 2 heaping tablespoons of curry powder when oil is hot. Add a dash of chili sauce, cumin, and a couple of drops of sesame oil--I like a little extra cumin. Stir with a wooden spoon and let simmer until mixture turns slightly darker (but does not burn!) Add chopped yellow onion and cook until translucent (add water as needed to keep onins from sticking to pan). Taste mixture and add more curry as desired.
3
Mix rice and onions.
4
Add other ingredients to taste.
5
Chill and serve.

804

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 17 ingredients. The key ingredients include: 1 - 1 1/2 cup uncooked brown rice, 1 large yellow onion (chopped), indian curry powder (red or yellow, I like yellow better in this dish), 1/4 cup olive oil, and more.

Yes, Summer 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.

Summer Curry Rice Salad

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