Curried Rice Salad with Orange

Vegan, gluten-free, oil-free

Serves about 6 as a side


1 cup brown rice, uncooked (I used jasmine)

3 green onions

1/2 cup currants (or sub raisins)

1/3 cup fresh cilantro

Recommended: 1/3 cup pistachios, or more

{For the orange-curry dressing}

Juice from 1 orange (about 1/3 cup juice)

1 Tbsp. curry powder (I use Simply Organic brand)

1-2 Tbsp. pure maple syrup

1 Tbsp. rice vinegar

1/4 tsp. salt


Rinse and cook rice according to package instructions.

Meanwhile, slice green onions and roughly chop cilantro, stems removed. Place in a medium-large mixing bowl with currants and pistachios (if using).

Make the dressing: in a small bowl, squeeze the juice from the orange (I use about 1/3 cup juice). Add the curry powder, maple syrup, rice vinegar, and salt. Whisk to combine.

Add cooked rice to large bowl and stir.

Pour dressing over top and stir well to thoroughly combine.

Can serve immediately or refrigerate for at least an hour to let flavors mellow and combine further.


I use zante currants which I find in the bulk food section of our co-op and grocery stores. If you can't find them near you, raisins are a great replacement.

If saving for later, feel free to make it a full day ahead of time. (Sometimes I like to squeeze a little extra fresh orange juice on top right before serving to brighten it a bit). After a couple days of sitting, I find the rice starts to dry out a little.

I haven't tried this yet, but I bet this recipe would work well with other grains - swap out the rice for quinoa, farro, kamut, wheat berry, etc.