Curried Rice Salad
This quick and easy rice dish provides four out of the five MyPlate food groups. Consider adding more protein, such as cooked chicken or chickpeas.
Photo by Marusa Jonas
Yield: 6 servings
Ingredients:
- 1 cup brown rice, uncooked*
- 1 cup radishes, scrubbed with clean vegetable brush under running water, diced
- ½ cup red onion, scrubbed with clean vegetable brush under running water, diced
- ½ cup chopped nuts or seeds (almonds, walnuts, sunflower seeds, etc.)
- ½ cup raisins
- ½ cup fresh parsley, gently rubbed under cold running water, chopped
- 3 Tablespoons vegetable oil
- 3 Tablespoons vinegar (apple cider, red wine, or white wine vinegar)
- 1 Tablespoon sugar
- 1 Tablespoon curry powder
- ¼ teaspoon pepper
- ½ teaspoon salt (optional)
- 1 cup diced, cooked chicken or cooked chickpeas (optional)**
Directions:
- Wash hands with soap and water.
- Cook rice according to package directions. Set aside to cool.
- In a large bowl, combine rice, radishes, onion, nuts, raisins, and fresh parsley.
- To make the dressing, combine vegetable oil, vinegar, sugar, curry powder, pepper, and salt (if desired) in a small bowl until well combined.
- Add the dressing to salad and toss to combine.
- Serve warm or cold, as a main dish, or as a side.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Notes:
*If using leftover rice to make the recipe, use 2½ cups of cooked rice. Other types of rice or grains can be used, such as quinoa, farro, wild rice, etc.
**Add 1 cup cooked diced chicken or chickpeas in step 3, if desired.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
