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Curried Orange Rice Salad in a bowl with spoon
5 from 4 votes

Curried Orange Rice Salad

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!
Author: Kaitlin - The Garden Grazer
Total Time45 minutes
Course: Salad, Side Dish
Cuisine: Gluten-Free, Indian, Oil-Free, Vegan
Servings: 6 side servings


  • 1 cup brown rice (uncooked, I used 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
  • 1/4 tsp. salt


  • 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.


The curry flavor is quite strong so feel free to use a bit less if desired!
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, so it's best eaten within 1-2 days.
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.


Calories: 165kcal | Carbohydrates: 36g | Protein: 3g | Fat: 1g | Potassium: 246mg | Fiber: 2g | Sugar: 9g | Vitamin A: 155IU | Vitamin C: 2.2mg | Calcium: 40mg | Iron: 1.8mg