Curried brown rice salad

Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes
Serves 4 servings     adjust servings

An easy one-pot cold curried brown rice salad with bright citrus notes and raisins, nuts and cilantro folded in.


  • 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)


  1. 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.
  2. Add curry powder and ground cumin to pan and cook, stirring, for 30 seconds. This helps “bloom” the spices, or bring out their flavor.
  3. 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.
  4. Let stand, covered, for 5-10 minutes.
  5. 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.
  6. 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!

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