Curried Rice Salad with Orange

This flavorful Curried Rice Salad recipe features crunchy pistachios, sweet currants, and an orange-curry dressing! It's easy to prepare and makes a delicious side dish for picnics, potlucks, or even take-along lunches. (Vegan, gluten-free, oil-free.)

This healthy Curried Rice Salad features tender rice, crunchy pistachios, and sweet currants (or raisins). Then it's tossed in a flavorful curry-orange dressing!

Best of all, it's easy to make and only requires 9 simple ingredients. (It's basically done in the time it takes your rice to cook!)

It's also a tasty dish to make ahead for picnics, potlucks, take-along lunches, etc. I hope you enjoy it as much as I do!

Ingredients for Curried Rice Salad

For this recipe, you'll toss together in a medium bowl:

• Brown rice: I use long grain rice such as jasmine or basmati, and I purchase organic when possible. (But you can also use white rice if desired!)
• Green onion (scallion): These add some mild onion flavor to the dish. For a stronger flavor, try finely diced red onion.
• Fresh cilantro: Or substitute fresh parsley if you don't care for cilantro.
• Currants: I use Zante currants which I find in the bulk bins at our local food co-op. But if they're not available in your area, you can substitute raisins.
• Pistachios (shelled): These add great texture and crunch to the salad.
• Fresh orange juice: You will need about one-third cup freshly squeezed orange juice for this recipe, which is about one orange. You can also include the optional orange zest in the dressing for bolder orange flavor.
• Curry powder: This is a mixture of warm spices that often includes things like ground turmeric, cumin, coriander, black pepper, ginger, etc. Curry powder can range in spiciness depending on how much cayenne pepper (or other chili peppers) are included. Most often I use the "Simply Organic" brand which is mild to moderate heat.
• Pure maple syrup: This is a great natural sweetener and helps balance the dressing. Feel free to use more or less to your taste.
• Rice vinegar: I use Marukan brand organic unseasoned vinegar. (Seasoned rice vinegar contains added sugar and salt.) You can also add fine grain salt and black pepper to taste if you'd like.

Customizing

Pistachio substitute: Stir in pecans, cashews, or slivered almonds to the rice mixture instead.

Currants & cilantro: These can be also replaced with parsley and raisins, depending on your taste and what's available.

Other additions: A reader added roasted cauliflower to this salad which is a really great idea! You can also add garbanzo beans (or other white bean) for added plant-based protein and fiber.

Grains: I'm guessing this recipe would work very well with other grains! Simply swap out the rice for farro, quinoa, kamut, wheat berry, etc.

Oil option: I prepare this recipe oil-free, however you can add a teaspoon or up to a tablespoon of good quality extra-virgin olive oil to the dressing if you wish.

Serving

When to serve: You can serve this dish immediately warm or at room temperature, or refrigerate for at least an hour to let flavors mellow and combine further.

Garnish: Top your bowl with more fresh herbs, lemon juice, lime juice, or fresh mint if desired.

Storing

Store leftovers in an airtight container in the refrigerator. I find the rice starts to dry out a little, so it's best enjoyed within 2-3 days.

Making in advance: Feel free to make it a few hours or up to a day in advance. Sometimes I like to squeeze a little extra fresh orange juice on top right before serving to brighten it up.

For more inspiration, also browse all side dish recipes or gluten-free recipes.

If you're enjoying this Curried Brown Rice Salad recipe with orange curry dressing, also feel free to check out:

• Curried Chickpea Salad
• Coconut Curry Lentil Soup
• Vegan Butter Chickpeas
• Coconut Curry Vegetable Soup

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