Guest guest Posted January 31, 2004 Report Share Posted January 31, 2004 1 tsp salk ? I see salt further down but I was initially puzzled. Quick add the salk vaccine. Sounds good. Gary At 11:51 AM 1/31/04, you wrote: >I’ve been craving this lately, so I dug out my mother’s old recipe and >simply omitted the shrimp. It was delicious! > >This is simple and quick, and always a hit with guests. > >Curried Rice Salad > >1 cup raw rice >1 tsp salk >½ tsp sugar >2 tbsp vinegar >1 tbsp curry powder >2 tbsp soy sauce >1/3 cup oil >½ cup frozen peas (thawed, not cooked) or use fresh if you have them >available >½ cup chopped celery >chow mein noodles > >Cook and cool the rice. Combine salt, sugar, vinegar, curry powder, soy >sauce and oil. Bring to a boil. Let cool. Toss together rice, peas, >celery and a handful of chow mein noodles. Pour sauce over rice mixture >and stir to coat. Serve with additional chow mein noodles. > >Note: the chow mein noodles in the salad will get soft if not served >immediately. Just toss a few more into it at serving time, or garnish >each serving with fresh ones to add some crunch. > >-- >Sherri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2004 Report Share Posted February 1, 2004 This sounds really good! Thanks for sharing the recipe.... I bet it tasted even better without the shrimp. I have some Quorn brand tenders, and I think I will try using some of those in this recipe this week. ~ PT ~ I have often thought morality consists solely in the courage of making a choice. ~ Leon Blum ~~~*~~~*~~~*~~~*~~~*~~~~> , Sherri <sherria@o...> wrote: > I've been craving this lately, so I dug out my mother's old recipe and > simply omitted the shrimp. It was delicious! > > This is simple and quick, and always a hit with guests. > > Curried Rice Salad > > 1 cup raw rice > 1 tsp salk > ½ tsp sugar > 2 tbsp vinegar > 1 tbsp curry powder > 2 tbsp soy sauce > 1/3 cup oil > ½ cup frozen peas (thawed, not cooked) or use fresh if you have them > available > ½ cup chopped celery > chow mein noodles > > Cook and cool the rice. Combine salt, sugar, vinegar, curry powder, soy > sauce and oil. Bring to a boil. Let cool. Toss together rice, peas, > celery and a handful of chow mein noodles. Pour sauce over rice mixture > and stir to coat. Serve with additional chow mein noodles. > > Note: the chow mein noodles in the salad will get soft if not served > immediately. Just toss a few more into it at serving time, or garnish > each serving with fresh ones to add some crunch. > > -- > Sherri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2010 Report Share Posted March 10, 2010 Curried Rice Salad 1 1/2 cups basmati rice, rinsed 1/4 teaspoon ground turmeric 2 celery stalks, sliced 1 small red capsicum (bell pepper), finely diced 1/4 cup sultanas (raisins) 1/3 cup slivered almonds, toasted 1/4 cup fresh coriander (cilantro) leaves Curried Yoghurt Dressing: 1/2 cup plain soy yoghurt 1 teaspoon curry powder 4 teaspoons sweet mango chutney salt & pepper, to taste 1. Bring a large saucepan of water to the boil over high heat. Add rice and turmeric. Cook, uncovered, for 10 to 15 minutes or until rice is almost tender. Drain. Rinse rice under cold water. Transfer to a large bowl. Set aside to cool. 2. Make curried yoghurt dressing: Place yoghurt, curry powder and mango chutney in a small bowl. Stir to combine. 3. Add celery, capsicum (bell pepper), sultanas, almonds and coriander (cilantro) to rice. Stir to combine. 4. Pour over dressing. Season with salt and pepper. Toss gently to combine. Serves 4. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2010 Report Share Posted March 11, 2010 Hi, I am new to GF. I've read that curry contains gluten, is that true? Linda , " bearhouse52000 " <bearhouse5 wrote: > > Curried Rice Salad > > > 1 1/2 cups basmati rice, rinsed > 1/4 teaspoon ground turmeric > 2 celery stalks, sliced > 1 small red capsicum (bell pepper), finely diced > 1/4 cup sultanas (raisins) > 1/3 cup slivered almonds, toasted > 1/4 cup fresh coriander (cilantro) leaves > > Curried Yoghurt Dressing: > > 1/2 cup plain soy yoghurt > 1 teaspoon curry powder > 4 teaspoons sweet mango chutney > salt & pepper, to taste > > > 1. Bring a large saucepan of water to the boil over high heat. Add rice and turmeric. Cook, uncovered, for 10 to 15 minutes or until rice is almost tender. Drain. Rinse rice under cold water. Transfer to > a large bowl. Set aside to cool. > > 2. Make curried yoghurt dressing: Place yoghurt, curry powder and mango chutney in a small bowl. Stir to combine. > > 3. Add celery, capsicum (bell pepper), sultanas, almonds and > coriander (cilantro) to rice. Stir to combine. > > 4. Pour over dressing. Season with salt and pepper. Toss gently to combine. > > > Serves 4. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2010 Report Share Posted March 12, 2010 Hi Linda, Curry powders may contain wheat or other gluten containing starches. You will need to check the ingredients on anything you use. The curry powder I use contains only spices. To be absolutely certain you can always make your own. We have several recipes for curry powders and pastes in the the Files. Hope that helps, Kim , " adnil1988 " <lindamax wrote: > > Hi, > I am new to GF. I've read that curry contains gluten, is that true? Quote Link to comment Share on other sites More sharing options...
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