Summer Curry Rice Salad
Bright, vibrant, and bursting with flavor, this Summer Curry Rice Salad is the ultimate warm-weather dish for potlucks, picnics, or light lunches. Featuring fluffy basmati rice cooked in aromatic vegetable broth and curry powder, this colorful salad is loaded with crisp red bell peppers, cool cucumbers, sweet raisins, shredded carrots, and a sprinkle of fresh parsley. The creamy Greek yogurt dressing, infused with zesty lemon juice, a hint of honey, and a touch of garlic, perfectly complements the bold curry undertones. Easy to prepare and packed with fresh vegetables, this chilled salad is a deliciously healthy option that's ready in under 40 minutes. Serve it as a refreshing side or a satisfying main dish, and watch it become your go-to summer recipe! Keywords: summer rice salad, curry rice salad, healthy side dish, chilled rice salad, vegetarian summer recipe.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Vegetable broth
- 1 tablespoon Curry powder
- 2 tablespoons Olive oil
- 1 medium, diced Red bell pepper
- 1 medium, diced Cucumber
- 2 medium, shredded Carrots
- 0.5 medium, finely diced Red onion
- 0.5 cup Raisins
- 0.25 cup, chopped Fresh parsley
- 0.5 cup Greek yogurt
- 2 tablespoons Lemon juice
- 1 teaspoon Honey
- 1 clove, minced Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch for fluffier rice.
In a medium saucepan, bring the vegetable broth to a boil. Stir in the rice and 1 teaspoon of curry powder. Reduce the heat to low, cover, and simmer for 12-15 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let it cool to room temperature.
While the rice cools, prepare the vegetables: dice the red bell pepper, cucumber, and red onion; shred the carrots; and chop the parsley.
In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, honey, garlic, remaining curry powder, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooled rice, diced vegetables, shredded carrots, raisins, and chopped parsley.
Pour the dressing over the rice and vegetable mixture. Gently toss until everything is evenly coated.
Taste and adjust seasoning with more salt or lemon juice, if needed.
Chill the salad in the refrigerator for at least 1 hour to allow the flavors to meld.
Serve cold or at room temperature as a light main dish or a side. Garnish with extra parsley, if desired.
Nutrition Facts
Calories |
1064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4469 mg | 194% | |
| Total Carbohydrate | 177.6 g | 65% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 79.1 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2443 mg | 52% | |
*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.
