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–+ servings

Curried Brown Rice Salad

Author: Pavani
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Salad
Cuisine: American
Servings: 34 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 &

Instructions

  • 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).
  • 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.
  • 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.

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!!).
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!