An easy one-pot cold curried rice salad with bright citrus notes and raisins, nuts and cilantro folded in.
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, always dressed in the most beautiful saris, I imagined she was inside cooking these magnificent smelling meals all day long.
My older brother was not a fan of the smell of curry. At all. Still isn’t. #lovehimanyway
We moved in high school and he probably hasn’t smelled curry again. But in college at Northwestern, I lived with two Indian roommates and once again had the sweet perfume of curry in my life.
The aroma will fill your kitchen with this one-pot curried brown rice. It’s got an entire tablespoon of curry powder and after it blooms in the oil, onion and garlic mixture, it coats each kernel of rice while they cook up to plumped, tender, fluffy perfection.
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.
But note, this is best served cold. I’ve tried it hot before — couldn’t wait! — and the citrus flavor was a bit overpowering.
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 rice salad. Enjoy!
Curried brown rice salad
An easy one-pot cold curried brown rice salad with bright citrus notes and raisins, nuts and cilantro folded in.
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 cup brown rice
- 2 1/2 cups vegetable broth (you can sub chicken broth or water)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/4 cup fresh lemon or lime juice (I like both ways!)
- extra kosher salt and black pepper, to taste
- 1/3 cup raisins (regular or golden)
- 1/3 cup chopped nuts (see notes)
- 1/4 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.
Recipe Notes
I usually use chopped walnuts or peanuts here because it’s what I always have on hand. Slivered almonds or chopped cashews would also be great!
This curried rice is best served cold, so please plan accordingly!
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 361kcal Calories from fat 130 | |
| % Daily Value | |
| Total Fat 14g | 22% |
| Saturated Fat 2g | 10% |
| Sodium 389mg | 16% |
| Carbohydrate 54g | 18% |
| Dietary Fiber 5g | 20% |
| Sugars 8g | |
| Protein 7g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
Adina says
It looks delicious and like something suitable to have for lunch at work. I bet my husband would love it!
Kathryn says
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 says
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 says
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 says
What a gorgeous salad Kathryn. I like curry in small doses, this looks perfect for me with the citrus overtones!
Kathryn says
Thanks Allie! This is definitely a great intro dish – good curry flavor, but well balanced with the citrus, cilantro and nuts.
Dawn says
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 says
Thanks Dawn! The mix-ins definitely add great flavor and texture! And yes, it’s SO good the next day!
Rina I Thee Cook says
I love curry and I love brown rice. This looks deish!
Kathryn says
This is right up your alley then Rina! 🙂
Brie says
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 says
Thanks Brie! And yes, it would be fantastic with some chickpeas and veggies for a full meal 🙂
Cheyanne @ No Spoon Necessary says
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 says
No tomatoes?! Missing out big time… thanks Cheyanne 🙂 XO
Miriam - londonkitchendiaries.com says
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 says
Thanks Miriam! We only ever use brown rice around here – love the flavor and the nutrition of it!
Caytie Hogan says
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 says
Yay, I hope you enjoy it! 😊
Lucy @ Globe Scoffers says
This looks delicious! Great flavours too. 😊
Kathryn says
Thanks Lucy!
marcie says
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 says
I was a a white rice child, too… Ah, the things we figure out as adults 😉 Thanks Marcie!
karrie@TastyEverAfter says
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 says
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 says
So many great flavours in this brown rice salad.. nuts, curry, raisins and my favourite cilantro. Delicious!
Kathryn says
Thanks Ilona! It’s hard to stop eating this salad!
Karly says
I love the flavors in this salad! Thanks for linking up with What’s Cookin’ Wednesday!
Kathryn says
It’s a really delicious mix 🙂 Thanks for stopping by Karly, and thanks for hosting!
Frugal Hausfrau says
Yum Kathryn! This is going on my summer salad rotation for sure! And thanks for bringing this by Throwback Thursday!! 🙂
Mollie
Kathryn says
Summer salad rotations are the best! Hope you enjoy this one Mollie 🙂
Carlee says
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 says
Yes, Carlee – this would be fabulous with some yogurt-marinated grilled or broiled chicken!
Christine at Must Love Home says
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 says
Aw, thanks so much Christine!
CakePants says
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 says
Curry and citrus is definitely a flavor combo you’ll want to try Mara! And yes, waiting is the hardest part 😉
vicki gordon says
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 says
It is super tasty as is but I also love those ideas for making this into a main meal!