
Curried Rice Salad

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

What You'll Need
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

How to Make It
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.
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