Curried Rice Salad
Bright, bold, and bursting with flavor, this Curried Rice Salad is the perfect blend of aromatic spices, fresh vegetables, and a hint of sweetness. Made with fluffy basmati rice infused with curry powder and turmeric, this dish is elevated by the addition of juicy raisins, crisp red bell pepper, and vibrant carrots. A squeeze of zesty lemon juice ties everything together, while fresh cilantro and optional crunchy almonds or cashews add the perfect finishing touch. Ideal as a make-ahead side dish or a light vegetarian meal, this salad is great served chilled or at room temperature. Packed with color, texture, and nutrients, it's a crowd-pleaser for picnics, potlucks, or weekday lunches.
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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
- 0.5 teaspoon Turmeric powder
- 0.5 cup Raisins
- 1 medium Carrot, grated
- 1 medium Red bell pepper, diced
- 2 stalks Green onion, sliced
- 0.25 cup Fresh cilantro, chopped
- 2 tablespoons Lemon juice
- 0.25 cup Optional: sliced almonds or cashews, for garnish
Instructions
Rinse the basmati rice under cold water until the water runs clear. Add it to a medium saucepan with 2 cups of water and 1 teaspoon of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed.
Remove the rice from heat, fluff it with a fork, and allow it to cool completely. Spread it onto a baking sheet if you need it to cool faster.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, until soft and translucent.
Stir in the curry powder and turmeric, cooking for another 1-2 minutes until fragrant.
Add the raisins to the skillet and stir to combine. Remove from heat and set aside to cool slightly.
In a large mixing bowl, combine the cooled rice, sautéed onion mixture, grated carrot, diced red bell pepper, and sliced green onions.
Add the lemon juice and gently fold everything together until well mixed. Taste and adjust seasoning with more salt, if needed.
Garnish with fresh cilantro and optionally sprinkle with sliced almonds or cashews for added crunch.
Serve immediately or refrigerate for at least 1 hour to allow the flavors to meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4517 mg | 196% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 68.4 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1793 mg | 38% | |
*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.
