Author Jean Morrison
Chicken Rice Salad with a hint of curry
This rice salad serves four as a whole meal but would serve 12 as a side dish. I don't like food that is overly spicy so I use a small amount of curry powder. Feel free to add more if liked.
If you don't have brown rice use white rice but brown rice is so much more nutritious - why wouldn't you use it?
There are a whole ranges of textures and tastes in this salad from crunchy to soft and sweet to savoury. A real standby meal if you have your rice cooked and cooled before hand and some cooked chicken in the fridge.
Cooking time: 45 minutes for the rice to cook and a few more minutes to cool off
Quantity: Serves 4 as a full meal
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4 cups of cooked brown rice
1/2 cup almond slices or slivers
1/2 cup frozen corn kernels
1 cup frozen peas
1 apple, cored and diced into small pieces
2 spring onions, sliced thinly
1/2 large red capsicum, diced
1/4 cup sultanas
2 cups cooked, diced chicken
Salt and pepper to taste
2 tablespoons light flavoured olive oil
2 teaspoons curry powder
1 tablespoon lime juice
2 teaspoons white vinegar
1 large clove garlic, chopped finely
Place a large saucepan on the stove and cook the rice according to the directions on the packet. Immediately drain into a colander and pour cold water through it to cool it down as fast as possible. If time permits place the drained rice on a large tray in the fridge to dry out a little.
Whilst the rice is cooking toss the frozen peas and corn into a pot of boiling water and cook according to directions. Drain and cool.
Place the almond flakes in a small frying pan and brown them off over low heat. Jiggle them around in the pan to ensure even "brown-ness".
Make the dressing by mixing all the dressing ingredients together in a small bowl.
Place the cooked and cooled rice into a large bowl. Toss all the salad ingredients in with the rice and stir the mixture well.
Pour the dressing over the rice salad, give it a couple more stirs and you are done.
Brown rice generally takes 45 minutes to cook and I usually don't have that amount of time on my hands so I cook heaps of it in advance. When it is drained and cooled off I spread it in thin layers on big trays and freeze it. When frozen I put it into large freezer bags. The grains remain separated and I can then just use as much as I need. It thaws out well and can also be defrosted easily enough in the microwave if needed.
Rice is a staple food for over 50% of the world's population. There are many varieties of rice but the most widely used rice is long grained rice. The grains are five times as long as they are wide. Jasmine rice is a popular form of long grained rice. It is fragrant and is used extensively in Thai cuisine. Basmati rice is another popular long grained rice. It is grown in the foot hills of the Himalayas and is aged for twelve months after harvest. Arborio rice is a fat, short grained rice which is used in making risottos. Red rice comes from France and is a hard grain which takes about an hour to cook. Wild rice is not a true rice. It comes from an aquatic grass grown in North America. Wild rice is extremely nutritious containing all eight essential amino acids. Brown rice is more nutritious than white rice because it still retains the rice bran and germ which processing (into white rice) removes.
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