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Curry Rice Salad Recipes Cold

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Peet Can Cook Curried Rice Salad with Spiced Yoghurt
Peet Can Cook Curried Rice Salad with Spiced Yoghurt from peetcancook.blogspot.com

Description

A curry rice salad is a perfect dish for those hot summer days when you don’t want to spend hours in the kitchen. It’s a refreshing and filling meal that doesn’t require much cooking. This salad is a combination of cooked rice, vegetables, and a tasty dressing that gives it a unique flavor. You can serve it as a main dish or as a side dish for a BBQ or picnic.

Prep Time

The preparation time for this dish is about 20-25 minutes. It involves cooking the rice and preparing the vegetables and dressing.

Cook Time

The cooking time for the rice is about 15-20 minutes, depending on the type of rice used.

Ingredients

  • 2 cups cooked rice
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small red onion, diced
  • 1 cup canned chickpeas, rinsed and drained
  • 1/2 cup raisins
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon curry powder
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Large bowl
  • Small bowl
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife
  • Saucepan
  • Colander

Method

  1. In a large bowl, combine the cooked rice, red and green bell peppers, red onion, chickpeas, raisins, cilantro, parsley, and mint.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, curry powder, honey, salt, and black pepper.
  3. Pour the dressing over the rice mixture and toss to coat.
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
  5. When ready to serve, give the salad a quick stir and adjust the seasoning if necessary.

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 3 days. If you want to add some protein to the salad, you can add some cooked chicken or shrimp. You can also substitute the raisins with dried cranberries or apricots.

Nutrition Info

This salad serves 6 and contains approximately 300 calories per serving. It’s a good source of fiber, protein, and vitamins.

Recipe Tips

To make this salad even more flavorful, you can toast the curry powder in a dry skillet over medium heat for a few minutes before adding it to the dressing. This will bring out the aroma and flavor of the spices. You can also add some chopped nuts, such as almonds or cashews, for some extra crunch. Serve the salad chilled with some naan bread or pita chips on the side.

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