Curried Orange Rice Salad
A simple brown rice salad with flavorful orange-curry dressing and crunchy pistachios. 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* (I use Simply Organic brand)
- 1-2 Tbsp. pure maple syrup
- 1 Tbsp. rice vinegar (unseasoned)
- 1/4 tsp. salt
Rinse and 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.
*Curry powder: The curry flavor is strong so feel free to decrease if desired.
Currants: If you can't find currants, raisins are a great replacement.
Storing: 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.) After a couple days of sitting, the rice starts to dry out, so it's best eaten 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