A curried brown rice salad with flavorful orange-curry dressing and crunchy pistachios. Delicious side dish for picnics, potlucks, and make-ahead meals. Vegan, gluten-free, and oil-free plus it is done in the time it takes the rice to cook!
This tasty Curried Rice Salad with Orange combines flavorful curry powder with bright citrus.
It is simple to make, and also only requires 9 ingredients. (It's basically done in the time it takes your rice to cook.)
Plus it is a great dish to make ahead for picnics, potlucks, take-along lunches, etc.
Ingredients for Orange Rice Salad
For this recipe you will need:
- Brown rice: I use long grain brown jasmine or basmati rice. (Or you can also use white rice if desired.)
- Green onion (scallion)
- Currants: I use Zante currants, but you can substitute raisins if needed.
- Fresh cilantro: Or substitute fresh parsley.
- Pistachios (shelled)
- Fresh orange
- Curry powder
- Pure maple syrup: This is a great natural sweetener.
- Rice vinegar: I use unseasoned vinegar. (Seasoned rice vinegar contains added sugar and salt.)
- Salt + pepper
I make this recipe oil-free, however you can add a tablespoon or so of olive oil if preferred.
Customize
Currants + cilantro: These can be also replaced with parsley and raisins, depending on your taste and what's available.
Grains: I haven't tried this yet, but I'm guessing this recipe would work well with other grains. Simply swap out the rice for farro, quinoa, kamut, wheat berry, etc.
Nuts: Instead of pistachios, stir in cashews or almonds to the rice mixture.
Beans: You can also add garbanzo beans (or other white bean) for added plant-based protein and fiber.
Serving
You can serve this dish immediately warm/room temperature, or refrigerate for at least an hour to let flavors mellow and combine further.
Garnish your bowl with fresh herbs, lemon juice, or lime juice if desired.
Storing
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 up.
After a couple days of sitting, I find the rice starts to dry out a little, so it's best eaten within 1-2 days.
For more inspiration, also browse all gluten-free recipes.
Curried Orange Rice Salad
Ingredients
- 1 cup brown rice (I use jasmine)
- 3 green onions
- 1/2 cup currants (or raisins)
- 1/3 cup fresh cilantro
- 1/3 cup pistachios, shelled (more if desired)
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 (unseasoned)
- 1/4 tsp. salt
Instructions
- 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.
- 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. Set aside.
- When rice is done cooking, add to bowl with cilantro, green onions, currants, and pistachios.
- 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
Nutrition Per Serving (Estimate)
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Stacy LaMastra
Delicious salad! I thought it could use a little more color and texture! I love the combination of cauliflower and curry so I roasted a head with olive oil and salt and added it to the salad. It was fantastic!
Kaitlin
Great thinking - what an amazing addition, Stacy! Thank you so much for sharing your kind and helpful feedback. I will be sure to try this with your cauliflower addition soon!
Augusta
This is AMAZING!!! Perfect for an easy meal or or to bring to an event! I would suggest making a double batch because it will go fast. I used short grain brown rice because I like it’s chewy texture. It worked great in this.
Kaitlin McGinn
Hi Augusta! That's fantastic to hear - thank you so much for the very kind feedback. I love your substitution of short grain rice!
J Ortiz
I have to go back to work tomorrow for the first time in 2 months. This was part of the meal prep. I used wheatberries instead of rice and dried cranberries instead of currants. I also omitted the maple syrup. It is SO good! Thank you!
Kaitlin McGinn
Hi! First and foremost, hope your transition back to work has gone smoothly! Thanks for your kind feedback on this recipe. So glad you gave it a try and enjoyed - really love your wheatberry substitution!
Anchy
I don’t have any pistachios on hand could I use something else what would be your choice I have walnuts almonds peanuts and cashews?
Kaitlin McGinn
Hi! I'd substitute with cashew or almonds. (Or perhaps a mix of both.) Hope you enjoy if you give it a try!
Peacefeline
Thank you for sharing your recipe talents with the world!
Peacefeline
I made this last night with a wild rice blend and it was really delicious. I think that I might use just a little less curry powder next time and try blended dates instead of maple syrup to make it a little more WFPB. I also added a very small amount of the orange zest because I love orange flavor. My husband had this to say, " Winner, winner vegan dinner!" We will be adding this dish to our rotation.
Kaitlin McGinn
Haha, wonderful to hear! I love your wild rice blend & orange zest addition!! (And dates are such a great idea for next time!) So glad you both enjoyed. Thanks for the sweet feedback & have a beautiful week!
Connie
What kind of rice vinegar, there are many out there, some seasoned, etc.
Kaitlin McGinn
Hi Connie - I use Marukan brand Organic Rice Vinegar (not seasoned)
Josie
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.
Kaitlin | The Garden Grazer
So great to hear! Thank you for sharing!