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After indulging in some chocolate cupcakes & creamy egg salad, today I have a healthy brown rice salad that is perfect for picnics or make-ahead lunches. Recipe is from here. I followed the recipe to the T and the end result was a super hit at home. Slight sweetness from the dressing is complimented very well by the raisins and the addition of toasted almonds gives the required crunch to the salad. A must try for all salad lovers and also for those you are not into green salads (just like me).

I soak brown rice before I leave for work and cook it after I come back in the evening; I found that the rice has a better texture this way.

Print Recipe
Curried Brown Rice Salad Yum
Curried Brown Rice Salad
Course salad
Cuisine american
Prep Time 20 minutes
Cook Time 60 minutes
Servings
serving
Ingredients
  • 1 cup Brown Rice – (I used brown basmati)
  • ½ cup Red onion – finely chopped
  • ½ cup Red pepper – finely diced
  • 1 cup Chickpeas (½ of a 15 oz. can), rinsed and drained
  • ¼ cup Cilantro – finely chopped
  • ¼ cup Raisins
  • 2 tbsps Almonds Sliced – toasted
For the dressing:
  • 3 tbsps Lime juice (from one medium sized lime)
  • 2 tbsps Agave nectar (original recipe used honey)
  • 2 tbsps Extra virgin olive oil
  • 2 tsps Curry powder (I used MTR brand curry powder)
  • to taste Salt Pepper &
Course salad
Cuisine american
Prep Time 20 minutes
Cook Time 60 minutes
Servings
serving
Ingredients
  • 1 cup Brown Rice – (I used brown basmati)
  • ½ cup Red onion – finely chopped
  • ½ cup Red pepper – finely diced
  • 1 cup Chickpeas (½ of a 15 oz. can), rinsed and drained
  • ¼ cup Cilantro – finely chopped
  • ¼ cup Raisins
  • 2 tbsps Almonds Sliced – toasted
For the dressing:
  • 3 tbsps Lime juice (from one medium sized lime)
  • 2 tbsps Agave nectar (original recipe used honey)
  • 2 tbsps Extra virgin olive oil
  • 2 tsps Curry powder (I used MTR brand curry powder)
  • to taste Salt Pepper &
Curried Brown Rice Salad
Instructions
  1. Cook brown rice and set aside in a wide bowl to cool. (I use 1:2 rice:water ratio-bring the mixture to a boil and simmer covered for 25-30minutes until all the water is absorbed and rice is completely cooked).
  2. Add all the other ingredients for the salad except for the toasted almonds to the rice and mix gently to combine. In a small bowl, whisk all the ingredients listed under dressing.
  3. Pour the dressing over the rice and mix gently, taking care not to mush the grains. Garnish with toasted almonds and serve either at room temperature or chilled.
Recipe Notes

Let’s check what my fellow marathoners have been cooking up for Day 6 of BM#6 (Can’t believe we are almost at the end of the marathon—time just flies!!).

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20 thoughts on “Curried Brown Rice Salad”

  1. Thats a wholesome dish. I love the combination of the ingredients you have used there. It makes the dish look so colorful besides making it yummy.

  2. Healthy salad Pavani. I have never used brown rice so far. Looks colorful too.VardhiniEvent: Dish it Out – Spinach and GarlicEvent: Healthy Lunchbox Ideas – Broccoli

  3. Fabulous recipe! Ive been looking for more non-lettucey salad recipes lately and this looks perfect, thank you 🙂

  4. Love the bold flavors in the salad. It is lunch time here and I only wish I can have that bowl and free myself from cooking :)US Masala

  5. The preparation is like a pilaf. I love the fact you soak it for so long. Brown rice is notorious for not cooking properly

  6. Pavani, the pictures have come out so well! just scrolled down all your pictures and I see that you have done something different maybe with lighting or whatever but the effect is awesome! great job..

  7. What do you think about exchanging the chick peas with lentils if that’s what’s available to you???

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