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.
Servings6 side servings
- 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)
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.
*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.
Calories: 202 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Potassium: 305 mg | Fiber: 3 g | Sugar: 11 g | Vitamin A: 156 IU | Vitamin C: 2 mg | Calcium: 42 mg | Iron: 2 mg