Curried Rice Salad

If you’re looking for a delicious and healthy salad recipe, look no further than this Curried Rice Salad. Easy to make, gluten-free and perfect for a light lunch or as a side salad with dinner.

5 from 9 votes

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Course: Salads, Side Dish

Cuisine: Indian, western

Diet: Gluten Free, Vegetarian

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: serves

Calories: 209kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Frying pan and saucepan
mixing bowl

Ingredients

For The Salad

4 cups cooked rice white or brown (1 & ⅓ cups uncooked rice)
¼ red onion finely diced
4 spring onions finely diced
¾ cup chopped pecans or slivered almonds toasted
½ cup raisins or sultanas
1 apple chopped into small chunks

For The Dressing

¼ cup olive oil
3 tablespoon white wine vinegar
2 tablespoon caster sugar
1 tablespoon curry powder like Keens brand
salt and pepper to taste

Instructions

Cook the rice according to the packet instructions. Set aside to cool completely.
Note: use 1 and ⅓ cups of uncooked rice to make 4 cups of cooked rice.
Place the cold rice into a large bowl.
Add the diced red onion, spring onions, toasted nuts, raisins and apple pieces. Stir to combine.
Place the dressing ingredients into a small bowl. Whisk together with a fork.
Pour the dressing over the rice salad and mix to combine.
Store in the fridge until needed.

Notes

RECIPE NOTES & TIPS

Rice - you can use a store-bought packet of pre-cooked rice or cook 1 and ⅓ cups of rice, which certainly works out cheaper. Allow the rice to cool completely in the fridge before using (I often cook the rice the day before and store in the fridge until I'm ready to assemble the salad).
Types of rice - use any variety of rice such as long grain white, basmati, brown, red, black or wild rice. I usually use brown rice as the grains stay firmer than white and nutritionally it is better, being full of fibre. Just check the packet for cooking instructions as some varieties take longer than others.
Nuts - you can use any of your favourite nuts (walnuts, pecans, almonds, cashews, pine nuts, peanuts etc). Lightly toast the nuts in a frying pan over low heat while stirring constantly.
Store - store curried rice salad in an airtight container for up to 3 days.
Freezing - this recipe is not suitable for freezing.

Nutrition