April 26, 2018

Curried Rice Salad with Orange

Curried Rice Salad with a flavorful orange-curry dressing and crunchy pistachios. Delicious dish for picnics, potlucks, and make-ahead meals. Vegan, gluten-free, oil-free and done in the time it takes the rice to cook!



Curried Rice Salad with Orange, yes! I've been working on this recipe for a while trying to get it just right and am finally so happy to share it with you guys. I got pretty excited about the idea of combining flavorful curry with a bright, citrusy orange and I love how the flavors compliment the chewy texture of the rice. The cilantro and currants can easily be replaced with parsley and raisins (depending on your taste and what's available), and the pistachios are optional but highly recommended - they add such beautiful crunch! This recipe is super easy, and only 9 ingredients. It's basically done in the time it takes your rice to cook which is always awesome. Plus it's a great dish for making ahead (think picnics, potlucks, take-along lunches, etc.) Hope you enjoy it as much as we do!

Come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love seeing what you guys cook up.

Vegan, gluten-free, oil-free
Serves about 6 as a side

Ingredients
1 cup brown rice, uncooked (I used jasmine)
3 green onions
1/2 cup currants (or sub raisins)
1/3 cup fresh cilantro
Recommended: 1/3 cup pistachios, or more

{For the orange-curry dressing}
Juice from 1 orange (about 1/3 cup juice)
1 Tbsp. curry powder (I use Simply Organic brand)
1-2 Tbsp. pure maple syrup
1 Tbsp. rice vinegar
1/4 tsp. salt

Directions
Rinse and cook rice according to package instructions.
Meanwhile, slice green onions and roughly chop cilantro, stems removed. Place in a medium-large mixing bowl with currants and pistachios (if using).
Make the dressing: in a small bowl, squeeze the juice from the orange (I use about 1/3 cup juice). Add the curry powder, maple syrup, rice vinegar, and salt. Whisk to combine.
Add cooked rice to large bowl and stir.
Pour dressing over top and stir well to thoroughly combine.
Can serve immediately or refrigerate for at least an hour to let flavors mellow and combine further.

*Notes:
I use zante currants which I find in the bulk food section of our co-op and grocery stores. If you can't find them near you, raisins are a great replacement.
If saving for later, feel free to make it a full day ahead of time. (Sometimes I like to squeeze a little extra fresh orange juice on top right before serving to brighten it a bit). After a couple days of sitting, I find the rice starts to dry out a little.
I haven't tried this yet, but I bet this recipe would work well with other grains - just swap out the rice for farro, quinoa, kamut, wheat berry, etc.

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If you're looking for another curry-flavored recipe, try this Vegetable Curry Soup with a silky golden broth. It's only 30 minutes - quick & easy for busy weeknights!







2 comments:

  1. Really tasty and super simple! I had everything on hand, but modified a bit by adding some chopped mint, cooking the rice in veggie broth and adding a tablespoon of olive oil to the dressing. Served with chutney. Thanks for the plant-based inspiration.

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    1. Hi Josie!! So glad you gave this a try and enjoyed :) LOVE your modifications and serving with chutney, awesome! Thanks so much for sharing. Wishing you a beautiful week! -Kaitlin

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