Curried Fruit and Rice Salad
Brighten your table with this vibrant Curried Fruit and Rice Salad, a delightful fusion of sweet, savory, and spicy flavors that’s perfect for a light lunch or a unique side dish. This recipe features tender basmati rice infused with aromatic curry powder and simmered in flavorful broth, paired with juicy dried apricots and golden raisins for a touch of natural sweetness. Crisp vegetables like red bell pepper and cucumber add refreshing crunch, while fresh cilantro and a tangy honey-lemon dressing bring the dish to life. Toasted slivered almonds add the perfect nutty finish, making every bite irresistibly satisfying. Ready in under 40 minutes and served chilled or at room temperature, this colorful rice salad is an easy make-ahead option that tastes even better the next day. Whether you're hosting a summer picnic or spicing up your meal prep, this curried rice salad is sure to impress!
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups low-sodium chicken or vegetable broth
- 1 teaspoon curry powder
- 0.5 teaspoon salt
- 0.5 cup dried apricots, chopped
- 0.25 cup golden raisins
- 1 medium red bell pepper, finely diced
- 1 medium cucumber, finely diced
- 3 stalks scallions, finely sliced
- 0.25 cup fresh cilantro, chopped
- 0.25 cup slivered almonds, toasted
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 0.25 teaspoon ground black pepper
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, bring the chicken or vegetable broth to a boil. Add the rice, curry powder, and salt. Stir well, reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
Remove the rice from the heat and let it sit, covered, for 5 minutes. Fluff with a fork and allow it to cool completely.
In a large mixing bowl, combine the cooled rice, dried apricots, golden raisins, red bell pepper, cucumber, scallions, and cilantro.
In a small bowl, whisk together the olive oil, lemon juice, honey, and ground black pepper to create the dressing.
Pour the dressing over the rice and fruit mixture. Toss gently to ensure everything is evenly coated.
Sprinkle the toasted slivered almonds on top for added crunch.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Serve chilled or at room temperature, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 491 mg | 21% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 22.8 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 566 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
