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.
Servings5 (1-cup servings)
- 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 fresh orange juice (about 1 orange)
- 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
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.
*Cooking rice: 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.
Curry powder: The curry flavor is strong so feel free to decrease if desired. Most often I use "Simply Organic" brand.
Yield: Recipe makes about 5 cups salad.
Storing: Feel free to prepare it up to a day ahead of time. (Sometimes I'll squeeze 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.
Originally published April 2018. Updated May 2023.
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