Good recipes for curried rice salad?

Or just curried rice, I made it once and can't find the recipe. Thanks!Good recipes for curried rice salad?
Ingredients:


1 1/2 cup instant rice


1 1/2 cup water


1 1/2 cup celery, optional


1/2 cup green onions


1/3 cup oil


1 1/2 teaspoon vhite vinegar


1 1/2 teaspoon curry


1/2 teaspoon salt


2 teaspoons celery seed


2 tablespoons soy sauce








Directions:





Cook rice with water. Add all other ingredients to cooked rice and mix.





This recipe for Curried Rice Salad serves/makes 6Good recipes for curried rice salad?
Curry Rice Salad Recipe





Years ago when I was living in Japan I bought a high-tech rice cooker with a 14 hour timer and settings for white and brown rice. Occassionally I would make much too much rice, especially brown rice. Not wanting to eat it plain, I invented this curry rice salad as tasty way to stretch out my rice leftovers. Over the years the recipe has expanded beyond curry, cilantro, apples, and raisins to include many other ingredients, again usually whatever might work that's in the fridge. This curry salad is ideal to cook ahead as the flavors blend better after the salad has sat in the refrigerator overnight. And it is easy to cook in large quantities for summer potlucks and barbeques.





Short grain brown rice - 1 to 1 1/2 cup, best is organic


One large yellow onion - chopped.


Curry paste or curry powder - red or yellow Indian (not Thai)


Olive oil


Cumin


Chili pepper


Sesame oil





Cilantro - chopped


Raisins - one cup


One apple - cored and chopped (not peeled)


Honey


Salt


Celery - chopped


Snow peas - stringy ends chopped off, then chopped


Bell pepper, red, green, or yellow - chopped


Green onions - chopped





Italics = optional ingredients





1 Prepare the brown rice.


Put rice in a big pot, add 1 3/4 cups of water for every cup of rice, bring to a boil, cover, lower the heat on very low, let simmer for 45 minutes, take off heat and keep covered for at least another 10 minutes.





2 Prepare onions and curry oil.


In a large saucepan put 1/4 cup of olive oil on medium high heat. Add a couple heaping tablespoons of curry paste (if it is mild) or add a couple of tablespoons of mild curry powder. Add a dash of chili pepper and cumin and a few drops of sesame oil if you have it. Let the curry simmer for a minute. Add the chopped yellow onion and cook until translucent.





3 Mix rice and onions.


In a large mixing bowl, put in the hot rice and then fold in the onions with the curry infused oil in which they were cooked. You'll need to use a strong wooden spoon to mix. Taste test the rice at this point. If it needs more curry flavor, heat some more curry powder, chili, and cumin in olive oil for a few minutes and add to the rice to desired spiciness.





4 Add other ingredients to taste - cilantro, raisins, apple, celery, snow peas, bell pepper, green onions. Add a couple tablespoons of honey. Add a dash of salt to taste.





5 Chill and serve. Serves 4 to 6.





The secret to this recipe is the cilantro, raisins, and chopped apple. Sesame oil is a nice touch.





You can also add shrimp, large or small, to it to make it more of a cold main salad dish.





The salad gets better the longer it sits in the fridge (to a point) because of the absorption of the curry oil. So it is a good idea to make a big batch because the leftovers are even better than the firsts!





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Summer Curry Rice Salad





A cold salad...can be a side dish or a meal in and of itself. Beautiful colors to accent any meal! Makes a big bowl that can last up to a week.





1 hour 30 min prep


8-10 servings





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 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 peppers (red, green, or yellow(chopped)


green onions (chopped)


peanuts or cashews or chickens 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.








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Japanese Curry Rice Recipe





This is the most common recipe to make Japanese-style curry rice. This curry recipe uses pork.





INGREDIENTS:


4 cups steamed Japanese rice


1 onion


2 potatoes


2 carrot


1/4 lb Japanese curry roux


3 1/2 cups water


1/2 lb pork


PREPARATION:


Cut potatoes, carrots, and pork into bite-sized pieces. Slice onions.Heat a deep pan and saute the pork. Add onion, potatoes, and carrots in the pan and saute together. Add water in the pan and bring to a boil Turn the heat down to low and cook for 40-50 min. Add curry roux in the pan and simmer for 10 min. Serve the curry over steamed rice.


*Makes 4 servings.





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Easy Curry Rice





Ingredients (use vegan versions):





1 green pepper, diced


1 small onion, diced


1-2 tablespoon curry powder, add to your taste


Salt %26amp; pepper to taste





Directions:





In a rice cooker, add 2 cups rice and about 4 cups water (or whatever your cooker calls for). Add in the rest of the ingredients and mix. Cover and let the cooker do the rest. Mix one last time with a fork and serve.





I like to sprinkle some lemon on top.





This is very fast and full of flavor.





Serves: 4





Preparation time: 20 minutes
Short grain brown rice - 1 to 1 1/2 cup, best is organic


One large yellow onion - chopped.


Curry paste or curry powder - red or yellow Indian (not Thai)


Olive oil


Cumin


Chili pepper


Sesame oil





Cilantro - chopped


Raisins - one cup


One apple - cored and chopped (not peeled)


Honey


Salt


Celery - chopped


Snow peas - stringy ends chopped off, then chopped


Bell pepper, red, green, or yellow - chopped


Green onions - chopped





Italics = optional ingredients





1 Prepare the brown rice.


Put rice in a big pot, add 1 3/4 cups of water for every cup of rice, bring to a boil, cover, lower the heat on very low, let simmer for 45 minutes, take off heat and keep covered for at least another 10 minutes.





2 Prepare onions and curry oil.


In a large saucepan put 1/4 cup of olive oil on medium high heat. Add a couple heaping tablespoons of curry paste (if it is mild) or add a couple of tablespoons of mild curry powder. Add a dash of chili pepper and cumin and a few drops of sesame oil if you have it. Let the curry simmer for a minute. Add the chopped yellow onion and cook until translucent.





3 Mix rice and onions.


In a large mixing bowl, put in the hot rice and then fold in the onions with the curry infused oil in which they were cooked. You'll need to use a strong wooden spoon to mix. Taste test the rice at this point. If it needs more curry flavor, heat some more curry powder, chili, and cumin in olive oil for a few minutes and add to the rice to desired spiciness.





4 Add other ingredients to taste - cilantro, raisins, apple, celery, snow peas, bell pepper, green onions. Add a couple tablespoons of honey. Add a dash of salt to taste.





5 Chill and serve. Serves 4 to 6.
2 cups of rice


1 medium onion


2 large tomatoes


3 - 4 Vienna's


1 small green pepper


2 hard boiled eggs


5 table spoons chutney


2 cups of mayonnaise mixed with a little milk


2 large teaspoons hot (medium) curry powder


You know what to do with the above - do it and leave to rest overnight;


Serve cold and enjoy.


Suzanne
Curried Rice Salad


4 large fresh mushrooms, thinly sliced


2 teaspoons olive oil or canola oil


2 small fresh zucchini (quartered lengthwise then cut into 1/2 inch thin slices)


3 green onions, minced


1 cup long grain white rice, precooked and cooled


1/3 cup red bell peppers, finely chopped


2 tablespoons fresh parsley, minced


green leaf lettuce leaves, garnishfor Dressing


1 tablespoon dry sherry (real stuff - NOT cooking sherry)


3 tablespoons fresh lemon juice


1 teaspoon salt


1/8 teaspoon cayenne pepper


1 teaspoon mild curry powder


1/3 cup canola oil





1. In a skillet, saute mushrooms in oil over medium heat, stirring often, for about 2 minutes or until soft.


2. Add zucchini slices and green onions and cook, stirring, for about 1 minute (you want the zucchini to still be a bit crisp).


3. Remove cooked veggies into a large mixing bowl and combine with cooked rice, red bell pepper, and parsley.


4. In a small bowl, combine all dressing ingredients except oil.


5. Add oil slowly, while whisking, and blend well.


6. Pour over rice mixture and toss well.


7. Test for seasonings- adjust if necessary for flavor or moisture.


8. Cover and chill (can be chilled overnight if needed).


9. When ready to serve, line a large salad bowl with clean, dry leafy green lettuce leaves and fill with chilled rice salad.