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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.
  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.)

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: 
Side Dish
Stir Fried
Holiday, Kids
Chicken, Vegetable
Preparation Time: 
45 Minutes
Cook Time: 
30 Minutes
Ready In: 
75 Minutes

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Average: 4 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3980 Calories from Fat 2436

% Daily Value*

Total Fat 285 g438.2%

Saturated Fat 77.5 g387.7%

Trans Fat 0 g

Cholesterol 328.8 mg109.6%

Sodium 1239.4 mg51.6%

Total Carbohydrates 320 g106.7%

Dietary Fiber 74.6 g298.5%

Sugars 75.6 g

Protein 71 g142.3%

Vitamin A 328.9% Vitamin C 818.9%

Calcium 80.9% Iron 87.3%

*Based on a 2000 Calorie diet

Curry-Mustard Rice Salad Recipe