Curried Rice Salad

Yunhee Kim
Turn microwave brown rice into a hearty salad by adding almonds, raisins, grapes, celery, and curry powder.
Makes 4 servings (serving size: 1 1/2 cups)


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1/2 cup sliced almonds
2 (8.8-ounce) packages microwavable brown rice (such as Uncle Ben's)
1 cup chopped celery
1/2 cup dried currants
2 cups seedless red grapes, halved
1/2 cup sliced scallions
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
4 teaspoons honey
1 teaspoon curry powder
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper


Prep: 3 Minutes
Cook: 7 Minutes

1. Preheat oven to 325°. Place almonds in even layer on baking sheet. Toast until lightly golden, 5–7 minutes. Cool.

2. Microwave the rice according to package directions. Combine hot rice and next 4 ingredients (through scallions) in a large bowl.

3. In a separate bowl, whisk together the remaining ingredients. Toss rice salad with curry mixture until well seasoned. Stir in toasted almonds and serve.

Created date

February 2008

Nutritional Information

Calories 310
Fat 11 g
Satfat 1 g
Monofat 6 g
Polyfat 2 g
Protein 6 g
Carbohydrate 50 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 163 mg
Calcium 52 mg