This easy one-pot cold curried brown rice salad has bright citrus notes and raisins, nuts and cilantro folded in to make a very flavorful side dish.
The smell of curry seems so much like home to me. Which is strange because my mom never made curry and probably never used the spice when I was younger.
Our next-door neighbors growing up, however, were Indian and I could always smell the wafts of curry spilling out of their house.
Their grandmother lived with them and besides her early evening walks, was otherwise always dressed in the most beautiful saris. I imagined she was inside cooking these magnificent smelling meals all day long.
And in college for me at Northwestern, I lived with two Indian roommates and once again had the sweet perfume of curry in my life.
And I crave it still.
So I've taken to making it in my own kitchen, like with today's recipe.
This flavorful curried brown rice salad has an entire tablespoon of curry powder that blooms in the oil, onion and garlic mixture, then coats each kernel of rice while they cook up to plumped, tender, fluffy perfection.
(If you love these flavors like me, you should also check out my curried wild rice salad. So addictive!)
The curried rice has a serious citrus kick underlying it and I fold in sweet raisins, salty chopped nuts and fresh cilantro for a side dish that will seriously wow your taste buds.
So many great flavors and textured mingled together here.
OK, let's cover a few quick tips and substitutions for this dish.
Ingredient Notes:
- Rice: I use and adore brown rice for it's flavor as well as it's nutrition. If you want to use white rice instead, that's fine, just be sure to adjust your cooking time.
- Broth: Use vegetable broth if you need to keep this dish vegetarian. Otherwise, chicken broth is fine to use if that's what you have on hand. I do recommend low sodium so you can control the amount of sodium in the recipe.
- Citrus: I've made this with lemon and with lime juice before and I really like it both ways. Use what suits you.
- Raisins: I prefer golden raisins in my rice salad but regular would be just fine as well.
- Nuts: I tend to use peanuts or walnuts because that's what I always have on hand in my pantry. However, I think slivered almonds or chopped cashews would also be delicious in this salad.
- Herbs: I love the pop that the cilantro gives. If you are a hater, feel free to swap in parsley instead.
Very versatile so you can make it work for you.
But note, this is best served cold. Please plan accordingly.
Once the rice salad has cooled, the citrus soaks in and brings a bright fresh taste without dominating the other flavors. Cooled, the curry flavor really shines through, as it should.
Bring the beautiful color, aroma and flavor of curry to your table with this easy curried brown rice salad.
Enjoy!
XO,
Kathryn
Curried Brown Rice Salad
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 cup brown rice
- 2 ½ cups vegetable broth
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ¼ cup fresh lemon or lime juice
- extra kosher salt and black pepper, to taste
- ⅓ cup raisins (regular or golden)
- ⅓ cup chopped nuts (see notes)
- ¼ cup chopped fresh cilantro (or sub parsley)
Instructions
- Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add onion and saute until translucent and tender, 2-3 minutes. Add garlic and saute another 30 seconds.
- Add curry powder and ground cumin to pan and cook, stirring, for 30 seconds. This helps “bloom” the spices, or bring out their flavor.
- Add the brown rice and stir to coat with curry powder and oils. Add chicken or vegetable broth, salt and pepper and cayenne pepper (if using). Bring to a boil then reduce heat, cover and simmer on low for 30-35 minutes, until rice is tender and liquid is absorbed.
- Let stand, covered, for 5-10 minutes.
- Stir in lemon or lime juice and remaining one tablespoon olive oil. Let the rice cool slightly then refrigerate until completely cool, about an hour.
- When ready to serve, fluff the rice then stir in raisins, cilantro or parsley and nuts. Taste and adjust seasonings: sometimes I add a little extra lemon or lime juice, salt or pepper.
Adina
It looks delicious and like something suitable to have for lunch at work. I bet my husband would love it!
Kathryn
Yes! We love it as a side for dinner and it's also great for lunch - perfect for packing for the office!
Rachelle @ Beer Girl Cooks
Girl, your childhood sure sounds exotic! And thank goodness you went to the right college to get curry back into your life! Otherwise, we may not have this curried brown rice salad recipe. I love the nuts in here too!
Kathryn
The nuts add such good crunch! And yes, I'm thankful for having been exposed to curry early - total addict now 🙂
allie @ Through Her Looking Glass
What a gorgeous salad Kathryn. I like curry in small doses, this looks perfect for me with the citrus overtones!
Kathryn
Thanks Allie! This is definitely a great intro dish - good curry flavor, but well balanced with the citrus, cilantro and nuts.
Dawn
I love curry too and this recipe looks delicious! Love everything in there. Great combo with the nuts, cilantro and raisins. I always knew I loved curry, but when I started to blog I realized just how much I love it and how often I use it. I bet this is even better the next day! Looking forward to trying this one, Kathryn 🙂
Kathryn
Thanks Dawn! The mix-ins definitely add great flavor and texture! And yes, it's SO good the next day!
Rina I Thee Cook
I love curry and I love brown rice. This looks deish!
Kathryn
This is right up your alley then Rina! 🙂
Brie
Pure Yum! I love curry anything and with the nuts and raisins, this one's gonna be a favorite in our house. Toss in roasted chickpeas and veggis and this would make a great dinner too!
Kathryn
Thanks Brie! And yes, it would be fantastic with some chickpeas and veggies for a full meal 🙂
Cheyanne @ No Spoon Necessary
So your saying your brother is crazy? Lol, I know the feeling because my sister is nuts and hates tomatoes. Who hates tomatoes, right? Especially heirlooms! Anyways, I am loving this rice, Kathryn! I bet it smells and tasted delicious! Love love love that you added raisins and nuts in here! Im craving a big ole bowl of this for lunch! Pinned! Cheers, dear!
Kathryn
No tomatoes?! Missing out big time... thanks Cheyanne 🙂 XO
Miriam - londonkitchendiaries.com
Can already imagine my kitchen smelling of this delicious curry - I mainly use brown rice nowadays so this is perfect. Love the cilantro & citrus components.
Kathryn
Thanks Miriam! We only ever use brown rice around here - love the flavor and the nutrition of it!
Caytie Hogan
I am off to the shops now. I too only use brown rice. Will leave the nuts out as have no teeth. This sounds divine and will be a great anytime dish.
Kathryn Doherty
Yay, I hope you enjoy it! 😊
Lucy @ Globe Scoffers
This looks delicious! Great flavours too. 😊
Kathryn
Thanks Lucy!
marcie
I grew up on rice, but it was boring old white rice. Now I know better! I love brown rice, and adding curry to it sounds like an amazing idea! Pinning to try. 🙂
Kathryn
I was a a white rice child, too... Ah, the things we figure out as adults 😉 Thanks Marcie!
karrie@TastyEverAfter
We love Indian food in my household and I make it at least twice a month. The only problem is it takes me all day because I make so many different dishes and condiments. Loving your curried rice salad because it's way easier to make and I can have Indian anytime! The one pot deal is pretty awesome too 😉
Kathryn
Thanks Karrie! I adore Indian food too but yes, it can be rather involved... worth it, of course, but sometimes I need a quick fix 😉
Ilona @ Ilona's Passion
So many great flavours in this brown rice salad.. nuts, curry, raisins and my favourite cilantro. Delicious!
Kathryn
Thanks Ilona! It's hard to stop eating this salad!
Karly
I love the flavors in this salad! Thanks for linking up with What's Cookin' Wednesday!
Kathryn
It's a really delicious mix 🙂 Thanks for stopping by Karly, and thanks for hosting!
Frugal Hausfrau
Yum Kathryn! This is going on my summer salad rotation for sure! And thanks for bringing this by Throwback Thursday!! 🙂
Mollie
Kathryn
Summer salad rotations are the best! Hope you enjoy this one Mollie 🙂
Carlee
How interesting! I have been loving grain salads lately and this sounds amazing, maybe with some yogurt marinated grilled chicken?! Thanks so much for sharing at Throwback Thursday!
Kathryn
Yes, Carlee - this would be fabulous with some yogurt-marinated grilled or broiled chicken!
Christine at Must Love Home
Loved it!! Your rice looks delicious...It is hard to photograph rice and make it look good, but you did it beautifully! Thank you for sharing your wonderful creativity with us at Friday Favorites! I hope you will join us again this week! Hugs- Christine at Must Love Home
Kathryn
Aw, thanks so much Christine!
CakePants
While curry doesn't necessarily remind me of home, I do certainly consider it a comforting smell. This rice dish looks delicious, and I'm intrigued by the combination of curry and citrus. I don't know if I'll be able to wait for it to cool to sample it, but I'll try 😉
Kathryn
Curry and citrus is definitely a flavor combo you'll want to try Mara! And yes, waiting is the hardest part 😉
vicki gordon
I had a similar recipe that had white meat, cooked & marinated (in Italian dressing), chicken strips on top, garnished with sliced green onions. I may try that with this and see if it is as good as I remember. But, it sounds wonderful as is.
Kathryn
It is super tasty as is but I also love those ideas for making this into a main meal!
Kylie
Hi
Do you know how to adapt this to cook in pressure cooker?
Thanks kylie
Kathryn Doherty
Hi Kylie! I haven't tried this recipe in a pressure cooker, but I think you could use the saute function for those first few steps and then seal the pot and cook at high pressure for 22 minutes, followed by a natural release for 10 minutes (that's how I do just plain brown rice in the Instant Pot: https://www.familyfoodonthetable.com/instant-pot-brown-rice/) You may need to adjust given the other ingredients here. Would love to hear if you try it!