Curried Rice and Artichoke Salad
Brighten up your table with this vibrant and flavorful Curried Rice and Artichoke Salad, a delightful fusion of warm spices and fresh, crisp veggies perfect for any occasion. Featuring fluffy basmati rice, tender artichoke hearts, and a medley of diced red bell pepper, cucumber, and parsley, this salad is tossed in a zesty lemon and honey dressing that perfectly complements the aromatic curried onions. With its balance of hearty and refreshing flavors, this chilled salad makes an ideal side dish or light main course. Quick and easy to prepare in just 40 minutes, it’s both vegan-friendly and packed with bold textures and colors, making it a standout dish at potlucks, picnics, or weeknight dinners.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 1 tablespoon Curry powder
- 1 can (14 oz) Artichoke hearts, drained and quartered
- 1 medium Red bell pepper, diced
- 1 medium Cucumber, diced
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Honey
- 0.5 teaspoon Ground black pepper
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
In a medium pot, combine the rice, water, and salt. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 12-15 minutes, or until the rice is tender and the water is absorbed.
Remove the pot from heat and let the rice sit, covered, for 5 minutes. Fluff the rice with a fork and allow it to cool completely.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onions and sauté for 5 minutes, or until softened and translucent.
Sprinkle the curry powder over the onions and cook for 1 minute, stirring constantly, to toast the spices. Remove from heat and set aside to cool.
In a large mixing bowl, combine the cooked rice, curried onions, artichoke hearts, diced red bell pepper, cucumber, and chopped parsley. Toss gently to combine.
In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, honey, and black pepper to make the dressing.
Drizzle the dressing over the rice and vegetable mixture. Toss well to coat all the ingredients evenly.
Taste and adjust seasoning with additional salt or lemon juice, if needed.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve the Curried Rice and Artichoke Salad as a refreshing side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1312 mg | 57% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 5.6 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 520 mg | 11% | |
*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.
