Curried Rice Salad with Orange
A flavorful brown rice salad with crunchy pistachios, sweet currants, and an orange-curry dressing! A tasty side dish for picnics & potlucks, or take-along lunches.
Servings: 5 (1-cup servings)
Ingredients
- 1 cup long-grain brown rice (jasmine or basmati)
- 3 green onions
- 1/3 cup fresh cilantro
- 1/2 cup currants (or raisins)
- 1/3 cup pistachios, shelled
For the orange-curry dressing:
- 1/3 cup orange juice, freshly squeezed
- 1 Tbsp. curry powder
- 1 1/2 Tbsp. pure maple syrup
- 1 Tbsp. rice vinegar, unseasoned
- 1/2 tsp. orange zest (optional)
- 1/4 tsp. salt
Instructions
- Rinse and cook rice according to package instructions.*
- Meanwhile, make the dressing: Add all dressing ingredients to a small bowl and 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 cooked, add to bowl. Pour dressing over top and stir well.
- Serve immediately or refrigerate for at least an hour to let flavors mellow and further combine.
Notes
*Cooking rice: I combine 1 cup rice with 1 ¾ cup water. Then bring to a light boil, cover, reduce heat, and simmer for about 35-40 minutes. (If using white rice, the cooking time will be 10-15 minutes.)
Curry powder: The curry flavor is strong so feel free to decrease if desired. Most often I use the "Simply Organic" brand.
Yield: Recipe makes about 5 cups salad.
Storing: Feel free to prepare it up to a day ahead of time. The rice starts to dry out as it chills, so it's best enjoyed within 2-3 days. (Sometimes I'll squeeze extra fresh orange juice on top right before serving to brighten it up.)
Originally published April 2018. Updated May 2023.
Nutrition Per Serving (Estimate)
Calories: 256 kcal | Carbohydrates: 49 g | Protein: 6 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Potassium: 368 mg | Fiber: 3 g | Sugar: 15 g | Vitamin A: 220 IU | Vitamin C: 11 mg | Calcium: 50 mg | Iron: 2 mg
