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Curried Rice Salad

This salad is basically summer in a bowl—crunchy, sweet, and just exotic enough to make you look like a genius at the next BBQ. Pecans, juicy apples, raisins, and a super-mild curry dressing turn basic rice into a dish that’ll have everyone asking for the recipe (and yes, even picky eaters will love it).
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Prep Time 10 minutes
Cook Time 15 minutes
Course Salad, Side Dish
Servings 8

Equipment

  • Saucepan
  • Frying pan
  • Large mixing bowl
  • Small mixing bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Knife
  • Cutting board

Ingredients
  

  • 1⅓ cups uncooked white or brown rice yields about 4 cups cooked rice
  • ¼ cup finely diced red onion about ¼ medium red onion
  • 4 spring onions green onions, finely diced
  • ¾ cup chopped pecans or slivered almonds toasted
  • ½ cup raisins
  • 1 medium apple chopped (no need to peel)
  • ¼ cup olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon curry powder
  • Salt and pepper to taste

Instructions

  • Cook the Rice: Cook the rice according to package directions. When it’s finished, spread it out on a tray or large plate and let it cool completely. For best results, chill the rice in the fridge for at least 30 minutes.
    1⅓ cups uncooked white or brown rice
  • Toast the Nuts: While the rice is cooling, put the pecans or slivered almonds in a dry frying pan. Toast them over low heat, stirring often, until they’re lightly golden and smell amazing. Let them cool.
    ¾ cup chopped pecans or slivered almonds
  • Mix the Salad: In a large mixing bowl, combine the cooled rice, red onion, spring onions, toasted nuts, raisins, and chopped apple. Mix well.
    ¼ cup finely diced red onion, 4 spring onions, ½ cup raisins, 1 medium apple
  • Make the Dressing: In a small bowl, whisk together the olive oil, white wine vinegar, granulated sugar, curry powder, salt, and pepper until smooth.
    ¼ cup olive oil, 3 tablespoons white wine vinegar, 2 tablespoons granulated sugar, 1 tablespoon curry powder, Salt and pepper
  • Combine Everything: Pour the dressing over the rice salad. Toss everything together so the rice and mix-ins get evenly coated in that curry goodness. Taste and adjust the salt and pepper if you want.
  • Chill and Serve: Cover the bowl and chill the salad in the fridge for at least 30 minutes before serving—longer is even better, because the flavors get more awesome over time. Serve cold as a side or a light lunch.