Kathy Maister's Start Cooking
VIDEOBLOGBROWSESEARCH

Juicing a LemonMicrowave Baked PotatoesHow to Cook PastaBrowning Ground BeefThawing Ground BeefLasagnaMixed Bean and Vegetable SoupEnglish Muffin Pizzas
Grilled Cheese SandwichShrimp ScampiCooking White RiceGuy Kawasaki's Famous Teriyaki SauceVegetable & Dip PlatterThree Good Kitchen KnivesChicken Stir FryChocolate Fudge Brownies
Quiche With Ham And CheesePork ChopsPreparing GarlicHow to Boil an EggOmelet with CheeseScallopsChocolate Chip PancakesHow to Fry an Egg

Rice Salad-Curried with Fruit

print recipe card
posted in Vegetarian, Soups, Salads, Sides and Sauces by Kathy Maister
Difficulty:

This cold curried- rice salad is great to serve year-round as a side dish. It’s perfect to serve with Chicken Cutlets (video), or quiche (video), and asparagus for brunch, lunch or dinner. And it’s great on a buffet table!

Start by cooking the rice (video) according to the directions on the box of rice.

It is important that the rice be cold when you mix everything together otherwise the rice will clump together. If you spread the cooked rice out on a plate it will cool down faster.

Next make the dressing by combining:

  • 1/3 cup of vegetable oil
  • 1/3 cup of white vinegar
  • 1 Tablespoon of sugar
  • 2 Teaspoons of curry powder
  • 1/2 teaspoon of salt
  • 1/8 teaspoon of black pepper

I have used the same measuring cup for the oil and vinegar and I am going to mix the dressing ingredients together in my measuring cup.

It will look like this (below) when it is all blended together.

Set the dressing aside while you prepare the remaining ingredients.

You will need:

Shred the cheese and the carrot.

Dice a red (or green) pepper by first removing the core and seeds. (There is a wonderful illustration of this in my Vegetable and Dip video). Then cut the pepper into strips and start dicing.

For the apple, remove the core (video) and dice that as well.

Remove the stems from the parsley and chop it up.

Now all the ingredients have been prepared.

Put everything in a large bowl and...

... mix everything together.

Be sure to refrigerate this rice salad until you are ready to eat it. Enjoy!

You can view and print this recipe here.

If you are new to startcooking, or are a regular visitor here, please consider subscribing for free.

subscribe

7 comments

mecvh

Kathy,

You are awesome.  I have been a terrible cook for 30 years.  You give me hope.  Thank you for this wonderful website.

Kathy Maister

Thanks mecvh!  If you have any questions be sure to let me know! Good Luck!

joyce walker

recipe's look absolutely delicious i can't wait to try them.

Yvette

You don't say which type of curry to use for the dressing... yellow, red, green??

Robin

How much rice do you use?

startcooking

Yvette, you can use YOUR favorite type of curry for this recipe.

Robin, you will need 3 cups of cooked rice.  Be sure that the rice is cold before making the salad!

lisa

your the best. It help me learn how to cook, very easy understand. step by step.

Need more recipec for summer salad.

thank so much

keep up the good work

Lisa

Comments are now closed.





0 trackbacks




Get startcooking for Free

Are you a busy person who just never got around to learning the basics of cooking? We built startcooking.com just for you. You'll learn how to make quick and tasty meals, plus learn the basic cooking skills you'll need. Get ready to start cooking!

how do I use this?

Browse Posts


How to Cut a PineapplePasta Sauce - MarinaraHow to: Tomatoes
Spaghetti SquashChocolate Cheese Cake PieRice Salad-Curried with Fruit
How to: ZucchiniHow to Cook Corn on the CobGuy Kawasaki's Famous Teriyaki Sauce with Grilled Chicken