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Homemade Curried Rice Salad with Orange photo

Curried Rice Salad with Orange

This Curried Rice Salad with Orange is a refreshing blend of nutty rice, sweet orange, and a hint of spice!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad
Cuisine: Fusion
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 1 cup long-grain brown rice (jasmine or basmati)
  • 3 green onions (chopped)
  • 1/3 cup fresh cilantro (chopped)
  • 1/2 cup currants (or raisins)
  • 1/3 cup pistachios (shelled)
For the Dressing:
  • 1/3 cup orange juice (freshly squeezed)
  • 1 Tbsp curry powder
  • 1 1/2 Tbsp pure maple syrup
  • 1 Tbsp rice vinegar (unseasoned)
  • 1/2 tsp orange zest (optional)
  • 1/4 tsp salt

Equipment

  • Medium pot for cooking rice
  • Mixing bowl for combining ingredients
  • Whisk for the dressing
  • Knife and cutting board for chopping
  • Measuring cups and spoons for accuracy

Method
 

Preparation Steps:
  1. In a medium pot, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Reduce heat, cover, and simmer for about 45 minutes, or until tender. Fluff and cool.
  2. In a small bowl, whisk together orange juice, curry powder, maple syrup, rice vinegar, and salt. Add orange zest if using.
  3. Chop the green onions and cilantro, and if using, chop the pistachios.
  4. In a large bowl, combine the cooled rice, green onions, cilantro, currants, and pistachios. Pour the dressing over and toss gently.
  5. Taste and adjust seasoning. Serve immediately or refrigerate for an hour to develop flavors.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • Add pistachios just before serving for optimal crunch.
  • If salad is dry after storing, add a splash of orange juice before serving.