Curried Rice Salad
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 4 large fresh mushrooms, thinly sliced
- 9.85 ml olive oil or 9.85 ml canola oil
- 2 small fresh zucchini (quartered lengthwise then cut into 1/2 inch thin slices)
- 3 green onions, minced
- 236.59 ml long grain white rice, precooked and cooled
- 78.78 ml red bell pepper, finely chopped
- 29.58 ml fresh parsley, minced
- green leaf lettuce leaf, garnish
-
for Dressing
- 14.79 ml dry sherry (real stuff - NOT cooking sherry)
- 44.37 ml fresh lemon juice
- 4.92 ml salt
- 0.61 ml cayenne pepper
- 4.92 ml mild curry powder
- 78.78 ml canola oil
directions
- In a skillet, saute mushrooms in oil over medium heat, stirring often, for about 2 minutes or until soft.
- Add zucchini slices and green onions and cook, stirring, for about 1 minute (you want the zucchini to still be a bit crisp).
- Remove cooked veggies into a large mixing bowl and combine with cooked rice, red bell pepper, and parsley.
- In a small bowl, combine all dressing ingredients except oil.
- Add oil slowly, while whisking, and blend well.
- Pour over rice mixture and toss well.
- Test for seasonings- adjust if necessary for flavor or moisture.
- Cover and chill (can be chilled overnight if needed).
- When ready to serve, line a large salad bowl with clean, dry leafy green lettuce leaves and fill with chilled rice salad.
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Reviews
-
This is now one of my favorite salads, too. Beautiful colors! Terrific taste! I loved the salad dressing and next time I'm going to up the seasoning a bit. I definitely preferred it warm, before I chilled it. Next time I'll serve it at room temperature. And there has to be more ways to use that dressing...