This light and lovely Curried Rice Salad makes a wonderful summer meal! A quick combination of cooled rice, some fresh veggies, and an easy mix of spices and you have the perfect food for a hot day! This would be great at a picnic or just in your own backyard! Enjoy eating the rainbow!
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| Prep Time | 15 minutes |
| Cook Time | 20 minutes for pre-cooking for rice |
| Servings |
servings
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Ingredients
- 4 cups cooked and cooled long grain brown rice or other rice of choice
Salad Veggies
- 4 large radishes chopped
- 1/2 cup peas I used freshly shelled peas, uncooked, and some sliced snow peas. If using frozen peas, steam lightly first.
- 1/4 cup green onions or chives chopped
- 1/2 - 1 cup sliced coloured sweet peppers chopped
- 1/2 cup raisins or craisins chopped
- 2 Tablespoons parsley chopped finely
Curried Sauce
- 2 cloves fresh garlic minced and/or 1/4 cup chopped garlic scapes
- 1/4 cup light olive oil
- 1/4 cup vinegar or lemon juice
- 1 Tablespoon agave
- 1 teaspoon dijon mustard
- 1/2 teaspoon finely grated fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- salt and pepper to taste
Salad Toppings
- 1/2 cup chopped cucumber
- 1/2 - 1 cup pistachios roasted and salted
- 12 cherry tomatoes cut in half optional but excellent
- additional pepper slices
- edible flowers Eat the Rainbow!
Ingredients
Salad Veggies
Curried Sauce
Salad Toppings
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Rate this recipe!
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Instructions
- I cook the rice as directed, making it the night before to make sure this is cool for lunch.
- In a large bowl, put the cooled rice and the chopped salad veggies. These are the ones that keep well and can be added with the sauce.
- In a small bowl, whisk together the sauce ingredients until combined.
- Pour sauce over the veggies and rice and toss until coated. Adjust for level of spiciness/salt and pepper.
- Cover and keep in fridge until ready to serve.
- Add chopped cucumber, additional peppers, and sprinkle on the pistachios. Decorate with some mint, parsley and/or some edible flowers for fun and enjoy!
Recipe Notes
For extra hot days, try serving this up on a bed of crisp lettuce in a chilled bowl. It really worked to cool us down!
