Recipes » Salads » Curried Rice Salad

By Chef Del Sroufe

(1)

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.

Prep: 10 mins Yield: 4 servings

Gluten Free Nut Free Soy Free

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

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

Instructions

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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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

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Curried Rice Salad

Ingredients

Ingredients

Instructions

Instructions

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