Curry Rice Salad
Elevate your picnic or potluck game with this vibrant Curry Rice Salad, a wholesome and flavor-packed dish that combines tender rice, crunchy vegetables, and a medley of sweet and savory toppings. Infused with aromatic curry powder, this salad boasts a delightful blend of textures and tastes, from the crisp red bell peppers and celery to the chewy raisins and nutty almonds. A tangy honey-lemon dressing ties everything together, making it a refreshing, make-ahead side dish that only gets better as the flavors meld. Serve it chilled and garnish with fresh cilantro for an extra burst of color and herbaceous flair. Perfect for meal prep, this versatile salad is easy to customize and pairs beautifully with grilled meats or vegetarian mains.
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Recipe Information
Ingredients
- 2 cups white or brown rice
- 4 cups water
- 1 tablespoon curry powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 red bell pepper (diced)
- 3 green onions (thinly sliced)
- 2 celery stalks (diced)
- 0.5 cup raisins
- 0.5 cup almonds, slivered or sliced
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 0.25 teaspoon ground black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine the rice, water, curry powder, and salt. Stir to mix, then bring to a boil.
Once boiling, reduce the heat to low, cover, and simmer until the rice absorbs all the water and is tender (about 15-20 minutes).
Remove the rice from the heat and let it rest, covered, for 5 minutes. Fluff with a fork and allow it to cool to room temperature.
In a large bowl, combine the cooled rice, diced red bell pepper, sliced green onions, diced celery, raisins, and almonds.
In a small bowl, whisk together the olive oil, lemon juice, honey, and black pepper to create the dressing.
Pour the dressing over the rice mixture and gently toss until everything is evenly coated.
Taste and adjust seasoning if needed, adding more salt or pepper to your preference.
Cover and refrigerate the salad for at least 30 minutes to let the flavors meld.
Before serving, garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4626 mg | 201% | |
| Total Carbohydrate | 211.8 g | 77% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 69.9 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2039 mg | 43% | |
*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.
