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    Home » Recipes » Salad

    Curried Rice Salad with Orange

    Apr 26, 2018 by Kaitlin

    This curried brown rice salad is tossed with a flavorful orange-curry dressing and crunchy pistachios! It's a delicious side dish for picnics, potlucks, and make-ahead meals. Plus it's basically done in the time it takes the rice to cook! (Vegan, gluten-free, oil-free.)

    Bowl of curried rice salad with fresh orange

    This healthy Curried Rice Salad is tossed with crunchy pistachios, chewy currants, and a delightful curry-orange dressing.

    So many delicious flavors and textures in one dish!

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

    So it's a great dish to make ahead for picnics, potlucks, take-along lunches, etc.

    Ingredients on a table for curried rice salad with orange

    Ingredients for Curried Rice Salad

    For this recipe you will toss together in a medium bowl:

    • Brown rice: Most often I use long grain brown jasmine or basmati rice. 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.
    • 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.
    • Fresh cilantro: Or substitute fresh parsley if you're not a fan of cilantro.
    • Pistachios (shelled)
    • Fresh orange juice: You will need about one-third cup freshly squeezed orange juice for this recipe, which is roughly one orange.
    • 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.
    • Rice vinegar: I use unseasoned vinegar. (Seasoned rice vinegar contains added sugar and salt.)
    • Salt + pepper: Add some fine grain salt and black pepper to taste if you'd like.

    Oil option: I make this recipe oil-free, however you can add a teaspoon or up to a tablespoon of good quality olive oil if preferred.

    Dry curry powder in a small white bowl with bamboo spoon

    Customizing

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

    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.

    Nuts: No pistachios on hand? Simply stir in cashews or slivered almonds to the rice mixture instead.

    Beans: You can also add garbanzo beans (or other white bean) for added plant-based protein and fiber.

    Close up view of curried rice salad in a white bowl

    Serving

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

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

    Storing

    If saving for later: 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.

    Tip: After a couple days of sitting in the fridge, I find the rice starts to dry out a little. So it's usually best enjoyed within 1-2 days.

    Curried Orange Rice Salad in a bowl with spoon

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

    Curried Orange Rice Salad in a bowl with spoon

    Curried Rice Salad with Orange

    A flavorful brown rice salad with orange-curry dressing and crunchy pistachios! It's a great side dish for picnics, potlucks, and make-ahead meals.
    5 from 7 votes
    Print Recipe Pin Recipe Comment
    Total Time: 45 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Salad, Side Dish
    Cuisine: Gluten-Free, Indian-Inspired, Oil-Free, Vegan
    Servings: 6 side servings

    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*
    • 1-2 Tbsp. pure maple syrup
    • 1 Tbsp. rice vinegar (unseasoned)
    • 1/4 tsp. salt (more/less to taste)

    Instructions

    • Rinse and cook rice according to package instructions. (I combine 1 cup rice with 1 ¾ cup water. Then bring to light boil, cover, reduce heat, and simmer for about 35-40 minutes.)
    • Meanwhile, 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.
    • Slice green onions and roughly chop cilantro, large stems removed. Place in a medium/large mixing bowl. Add currants and pistachios.
    • When rice is done cooking, add to mixing bowl.
    • Pour dressing over top and stir well to thoroughly combine.
    • Serve immediately or refrigerate for at least an hour to let flavors mellow and combine further.

    Notes

    *Curry powder: The curry flavor is strong so feel free to decrease if desired. Most often I use "Simply Organic" brand.
    Currants: Can't find currants? Raisins are a great replacement.
    Storing: Feel free to make it a few hours or up to 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, the rice starts to dry out, so it's best enjoyed within 1-2 days.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Curried Rice Salad with Orange
    Amount per Serving
    Calories
    202
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    2
    g
    Potassium
     
    305
    mg
    9
    %
    Carbohydrates
     
    38
    g
    13
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    11
    g
    12
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    156
    IU
    3
    %
    Vitamin C
     
    2
    mg
    2
    %
    Calcium
     
    42
    mg
    4
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

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

    • Coconut Curry Lentil Soup
    • Vegan Butter Chickpeas
    • Coconut Curry Vegetable Soup

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Salad Recipes

    • Roasted Red Pepper Dressing (Oil-Free)
    • Roasted Chickpea Salad with Hummus
    • Asian-Style Kale & Tofu Salad with Peanut Dressing
    • Quinoa Chickpea Salad with Dill Dressing

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Stacy LaMastra

      October 11, 2021 at 1:12 pm

      5 stars
      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!

      Reply
      • Kaitlin

        October 11, 2021 at 3:57 pm

        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!

        Reply
    2. Augusta

      February 09, 2021 at 3:47 pm

      5 stars
      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.

      Reply
      • Kaitlin McGinn

        February 17, 2021 at 4:42 pm

        Hi Augusta! That's fantastic to hear - thank you so much for the very kind feedback. I love your substitution of short grain rice!

        Reply
    3. J Ortiz

      May 25, 2020 at 3:34 pm

      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!

      Reply
      • Kaitlin McGinn

        June 06, 2020 at 1:51 pm

        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!

        Reply
    4. Anchy

      December 14, 2019 at 1:31 pm

      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?

      Reply
      • Kaitlin McGinn

        December 16, 2019 at 10:31 am

        Hi! I'd substitute with cashew or almonds. (Or perhaps a mix of both.) Hope you enjoy if you give it a try!

        Reply
    5. Peacefeline

      March 08, 2019 at 11:40 am

      Thank you for sharing your recipe talents with the world!

      Reply
    6. Peacefeline

      March 03, 2019 at 1:01 pm

      5 stars
      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.

      Reply
      • Kaitlin McGinn

        March 05, 2019 at 12:03 pm

        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!

        Reply
    7. Connie

      February 26, 2019 at 5:02 pm

      What kind of rice vinegar, there are many out there, some seasoned, etc.

      Reply
      • Kaitlin McGinn

        February 26, 2019 at 5:29 pm

        Hi Connie - I use Marukan brand Organic Rice Vinegar (not seasoned)

        Reply
    8. Josie

      May 14, 2018 at 9:54 pm

      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.

      Reply
      • Kaitlin | The Garden Grazer

        May 29, 2018 at 4:02 pm

        So great to hear! Thank you for sharing!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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