Oriental Curried Rice Salad
Brighten up your table with this vibrant and flavor-packed Oriental Curried Rice Salad! Featuring fragrant basmati rice infused with aromatic curry powder and garlic, this recipe brings together a delightful medley of textures and tastes. Sweet raisins, crunchy roasted cashews, and crisp vegetables like shredded carrots and diced red bell peppers offer a balanced contrast, while a tangy-sweet dressing of soy sauce, rice vinegar, and honey ties everything together. Perfect served chilled or at room temperature, this dish is an ideal side for grilled meats or a satisfying vegetarian main. With its bold spices, fresh herbs like cilantro, and touch of sweetness, this curried rice salad is as enticing as it is easy to prepare.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 0.5 teaspoon Salt
- 2 tablespoons Olive oil
- 1.5 teaspoons Curry powder
- 1 Garlic clove, minced
- 1 tablespoon Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 1 medium Carrot, shredded
- 1 small Red bell pepper, diced
- 2 Green onions, sliced thinly
- 0.5 cup Raisins
- 2 tablespoons Cilantro, chopped
- 0.25 cup Cashews, roasted and roughly chopped
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
Bring 2 cups of water to a boil in a medium saucepan. Add the rice and salt, reduce the heat to low, cover, and simmer for 12–15 minutes or until the rice is tender and the water has been absorbed.
Remove the rice from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool completely.
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the curry powder and minced garlic, cooking until fragrant, about 30 seconds. Remove from heat and let cool.
In a small bowl, whisk together the curry-infused oil, remaining 1 tablespoon of olive oil, soy sauce, rice vinegar, and honey to make the dressing.
In a large mixing bowl, combine the cooled rice, shredded carrot, diced red bell pepper, sliced green onions, raisins, and chopped cilantro.
Pour the dressing over the rice mixture and toss gently to combine, ensuring all the ingredients are coated with the dressing.
Sprinkle the chopped roasted cashews on top for added crunch just before serving.
Serve chilled or at room temperature. Enjoy your Oriental Curried Rice Salad as a flavorful side dish or light meal!
Nutrition Facts
Calories |
1006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2896 mg | 126% | |
| Total Carbohydrate | 148.0 g | 54% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 69.2 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1540 mg | 33% | |
*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.
