Curry-Mustard Rice Salad Recipe
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
chicken broth
1.5 avocados
parsley
lemon juice
celery
red bell pepper
a spring onion (a sweet yellow or red onion would sub fine)
dried cranberries
almond slivers
olive oil
salt
pepper
heavy cream
curry mustard.
olive oil
spring onion
diced; 2 ribs celery
diced; 1/2 red bell pepper
diced; 1/4 cup slivered almonds
toasted; 1/4 cup of diced dried cranberries; 1 TB or so of curried mustard;
1 avocado, 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
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
