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Curry-Mustard Rice Salad

Andrian's picture
This Curry Mustard Rice Salad recipe is the favorite of my wife. Whenever there is a gathering or celebrations at my home, her emphasis on cooking this side dish. It is delicious and liked by all. You will love this Curry Mustard Rice Salad Recipe.
Ingredients
  White rice 1 Cup (16 tbs)
  Chicken broth 1 Cup (16 tbs)
  Avocado 1 1⁄2
  Parsley 1 Tablespoon
  Lemon juice 1 Teaspoon
  Celery 1 Teaspoon
  Red bell pepper 2
  Dried cranberries 1⁄2 Cup (8 tbs)
  Almond slivers 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
  Heavy cream 1 Cup (16 tbs)
  Olive oil 2 Tablespoon
  Spring onion 3
  Celery ribs 2 , diced
  Red bell pepper 1⁄2 , diced
  Slivered almonds 1⁄2 Cup (8 tbs)
  Avocado 1 , diced (tossed in 1 TB lemon juice to preserve the green color.)
Directions

Throw 1/2 a diced avocado in the blender with a few sprigs of parsley, a bit of lemon juice, a splash of chicken broth and blend to a thick sauce consistency.

Remove from the blender and put into a small bowl; add about 1 TB curry mustard and 2 TB heavy cream to this and mix to combine. Taste and adjust seasoning as needed. Set aside.

Peel and devein however many shrimp you want (I used 3 large per person, although I recommend medium sized shrimp after this – the large ones were really difficult to cook evenly).

Throw in a skillet over medium heat, sprinkle liberally with salt and pepper, and cook about 2-3 minutes per side until pink and opaque and the tails have curled. Squeeze lemon over the top.

Plate your curry-mustard rice salad with shrimp and avocado sauce. I added an extra lemon for garnish as I like my seafood lemony

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Feel: 
Rich
Method: 
Stir Fried
Dish: 
Salad
Interest: 
Holiday, Kids
Ingredient: 
Chicken, Vegetable
Preparation Time: 
45 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
1

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