Name: Curried Rice Salad
Prep time: 10 min
Ingredients: 4 Tbsp lime juice; Zest of 1 lime; ¼ cup brown rice vinegar; 3 Tbsp maple syrup or date paste; ½ cup currants; ⅓ cup finely sliced green onions (white and green parts); 3 Tbsp minced red onion; 1 jalapeño pepper, minced (for less heat, remove the seeds); 1 ½ tsp curry powder; ¼ cup chopped cilantro; Salt and freshly ground black pepper to taste; 2 cups cooked brown rice

By Chef Del Sroufe

The sweetness of the currants contrasts well with the lively curry flavor. If you don’t have currants, use raisins or any other dried fruit. Serve this salad on a bed of greens—such as spinach, arugula, or field greens—for a nice lunch.

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Gluten Free Nut Free Soy Free

All of our recipes are oil free and vegan.

Prep time: 10 minutes

Yield: 4 servings

Adapted from Forks Over Knives, The Cookbook (The Experiment, 2012)

4 Tbsp lime juice

Zest of 1 lime

¼ cup brown rice vinegar

3 Tbsp maple syrup or date paste

½ cup currants

⅓ cup finely sliced green onions (white and green parts)

3 Tbsp minced red onion

1 jalapeño pepper, minced (for less heat, remove the seeds)

1 ½ tsp curry powder

¼ cup chopped cilantro

Salt and freshly ground black pepper to taste

2 cups cooked brown rice

Earn your plant-based nutrition certificate

1 Combine the lime juice, lime zest, brown rice vinegar, liquid sweetener, currants, green onion, red onion, jalapeño pepper, curry powder, cilantro, salt, and pepper in a large bowl and mix well.

2 Add the rice to the bowl, and mix well.