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Home » Recipes » Side Dishes

Curried Brown Rice Salad

By: Kathryn Doherty | Last Updated: Mar 14, 2025 | Published: Mar 29, 2016
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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.

Fluffy brown rice salad served in a white bowl


 

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.

Curried brown rice with raisins and parsley served in a white bowl with a fork tucked in

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.

A serving platter of curried rice with raisins and parsley sprinkled on top

(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.

Close up of a curried brown rice salad with golden raisins and cilantro served in a white bowl.

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

Close up of a curried brown rice salad with golden raisins and cilantro served in a white bowl.
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4.49 from 43 votes

Curried Brown Rice Salad

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.
Prep Time10 minutes mins
Cook Time45 minutes mins
Additional TimeAdditional Time1 hour hr
Total Time1 hour hr 55 minutes mins
Yield: 4 servings

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.

Notes

This curried rice is best served chilled, so please plan accordingly to allow it to cool down and spend at least an hour or so in the refrigerator. (That's what the "additional time" is for so you have a heads up.)
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. You could also use water but the dish will lose some of its oomph.
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.
Leftovers can be stored, in a covered container, in the refrigerator for up to 3-4 days. The nuts might soften and lose their crunch a bit after the first 1-2 days.

Nutrition

Serving: 1serving | Calories: 258kcal | Carbohydrates: 33g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 995mg | Fiber: 4g | Sugar: 11g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!

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Reader Interactions

Comments

  1. Adina

    March 29, 2016 at 10:43 am

    It looks delicious and like something suitable to have for lunch at work. I bet my husband would love it!

    Reply
    • Kathryn

      March 29, 2016 at 1:13 pm

      Yes! We love it as a side for dinner and it's also great for lunch - perfect for packing for the office!

      Reply
  2. Rachelle @ Beer Girl Cooks

    March 29, 2016 at 1:23 pm

    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!

    Reply
    • Kathryn

      March 29, 2016 at 9:45 pm

      The nuts add such good crunch! And yes, I'm thankful for having been exposed to curry early - total addict now 🙂

      Reply
  3. allie @ Through Her Looking Glass

    March 29, 2016 at 1:40 pm

    What a gorgeous salad Kathryn. I like curry in small doses, this looks perfect for me with the citrus overtones!

    Reply
    • Kathryn

      March 29, 2016 at 9:46 pm

      Thanks Allie! This is definitely a great intro dish - good curry flavor, but well balanced with the citrus, cilantro and nuts.

      Reply
  4. Dawn

    March 30, 2016 at 7:44 am

    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 🙂

    Reply
    • Kathryn

      March 30, 2016 at 5:07 pm

      Thanks Dawn! The mix-ins definitely add great flavor and texture! And yes, it's SO good the next day!

      Reply
  5. Rina I Thee Cook

    March 30, 2016 at 9:37 am

    I love curry and I love brown rice. This looks deish!

    Reply
    • Kathryn

      March 30, 2016 at 5:07 pm

      This is right up your alley then Rina! 🙂

      Reply
  6. Brie

    March 30, 2016 at 9:47 am

    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!

    Reply
    • Kathryn

      March 30, 2016 at 5:08 pm

      Thanks Brie! And yes, it would be fantastic with some chickpeas and veggies for a full meal 🙂

      Reply
  7. Cheyanne @ No Spoon Necessary

    March 30, 2016 at 11:18 am

    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!

    Reply
    • Kathryn

      March 30, 2016 at 5:08 pm

      No tomatoes?! Missing out big time... thanks Cheyanne 🙂 XO

      Reply
  8. Miriam - londonkitchendiaries.com

    March 30, 2016 at 11:47 am

    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.

    Reply
    • Kathryn

      March 30, 2016 at 5:09 pm

      Thanks Miriam! We only ever use brown rice around here - love the flavor and the nutrition of it!

      Reply
      • Caytie Hogan

        November 23, 2019 at 10:47 pm

        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.

        Reply
        • Kathryn Doherty

          November 25, 2019 at 8:19 am

          Yay, I hope you enjoy it! 😊

          Reply
  9. Lucy @ Globe Scoffers

    March 30, 2016 at 12:08 pm

    This looks delicious! Great flavours too. 😊

    Reply
    • Kathryn

      March 30, 2016 at 5:10 pm

      Thanks Lucy!

      Reply
  10. marcie

    March 30, 2016 at 8:30 pm

    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. 🙂

    Reply
    • Kathryn

      March 31, 2016 at 7:35 am

      I was a a white rice child, too... Ah, the things we figure out as adults 😉 Thanks Marcie!

      Reply
  11. karrie@TastyEverAfter

    March 30, 2016 at 10:09 pm

    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 😉

    Reply
    • Kathryn

      March 31, 2016 at 7:36 am

      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 😉

      Reply
  12. Ilona @ Ilona's Passion

    March 30, 2016 at 10:24 pm

    So many great flavours in this brown rice salad.. nuts, curry, raisins and my favourite cilantro. Delicious!

    Reply
    • Kathryn

      March 31, 2016 at 7:36 am

      Thanks Ilona! It's hard to stop eating this salad!

      Reply
  13. Karly

    April 01, 2016 at 3:38 pm

    I love the flavors in this salad! Thanks for linking up with What's Cookin' Wednesday!

    Reply
    • Kathryn

      April 02, 2016 at 9:34 am

      It's a really delicious mix 🙂 Thanks for stopping by Karly, and thanks for hosting!

      Reply
  14. Frugal Hausfrau

    April 03, 2016 at 1:32 pm

    Yum Kathryn! This is going on my summer salad rotation for sure! And thanks for bringing this by Throwback Thursday!! 🙂

    Mollie

    Reply
    • Kathryn

      April 04, 2016 at 4:15 pm

      Summer salad rotations are the best! Hope you enjoy this one Mollie 🙂

      Reply
  15. Carlee

    April 03, 2016 at 5:34 pm

    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!

    Reply
    • Kathryn

      April 04, 2016 at 4:16 pm

      Yes, Carlee - this would be fabulous with some yogurt-marinated grilled or broiled chicken!

      Reply
  16. Christine at Must Love Home

    April 07, 2016 at 12:31 am

    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

    Reply
    • Kathryn

      April 08, 2016 at 10:29 am

      Aw, thanks so much Christine!

      Reply
  17. CakePants

    April 14, 2016 at 9:09 pm

    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 😉

    Reply
    • Kathryn

      April 15, 2016 at 4:08 pm

      Curry and citrus is definitely a flavor combo you'll want to try Mara! And yes, waiting is the hardest part 😉

      Reply
  18. vicki gordon

    November 12, 2017 at 2:34 pm

    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.

    Reply
    • Kathryn

      November 13, 2017 at 3:36 pm

      It is super tasty as is but I also love those ideas for making this into a main meal!

      Reply
  19. Kylie

    January 04, 2021 at 1:15 pm

    Hi
    Do you know how to adapt this to cook in pressure cooker?
    Thanks kylie

    Reply
    • Kathryn Doherty

      January 05, 2021 at 11:59 am

      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!

      Reply
4.49 from 43 votes (43 ratings without comment)

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Hi there! I’m Kathryn Doherty, a cookbook author, mom of two, and devoted food and home cooking nut. I’ve got lots of easy recipes to help you get delicious food on the table for your family!

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