Curried rice salad
Enjoy a flavorful Curried Rice Salad made with tender white rice, sweet peas, zesty curry powder, caramelized onions, crunchy almonds, and a hint of salt. This delightful and easy-to-make side dish is perfect for any meal. Ready in minutes and packed with wholesome ingredients, it's a must-try!
- 15 Mar 2025
- Cook time 25 min
- Prep time 5 min
- 4 Servings
- 7 Ingredients
Curried Rice Salad is a flavorful and nutritious dish that merges the fragrant spices of curry with the wholesome textures of rice, peas, and almonds. It’s perfect as a side dish or a light main course and offers a delightful balance of taste, convenience, and health benefits. This recipe is easy to make and offers a unique twist on traditional rice salads, making it a great option for meal prep and family dinners alike.
Ingredients:
Instructions:
- Rinse the rice under cold water until the water runs clear.
- In a medium-sized pot, bring 2 cups of water to a boil.
- Add the rice and a dash of salt, then reduce the heat to low.
- Cover and simmer for about 15-20 minutes, or until the rice is tender and all the water is absorbed.
- Fluff the rice with a fork and set aside to cool.
- While the rice is cooking, heat 1 tsp of olive oil in a large skillet over medium heat.
- Add the finely chopped onion and sauté for about 5-7 minutes, until the onion becomes translucent and starts to caramelize.
- Add the peas and cook for an additional 2-3 minutes, just until the peas are heated through.
- Remove from heat and set aside to cool slightly.
- In a large mixing bowl, combine the cooked rice, sautéed onions and peas, chopped almonds, and curry powder.
- Drizzle the remaining 1 tsp of olive oil over the salad.
- Toss all the ingredients together until well mixed. Adjust the seasoning with more salt, if desired.
- Transfer the curried rice salad to a serving bowl or plate.
- Serve at room temperature or chilled, as a main dish or a side.
Tips:
- Rinse the rice under cold water before cooking to remove excess starch and prevent it from becoming too sticky.
- For added flavor, consider cooking the rice in vegetable or chicken broth instead of water.
- If you prefer a more intense curry flavor, you can increase the amount of curry powder or add a pinch of garam masala.
- Toast the almonds in a dry pan over medium heat for a few minutes until they are golden brown to enhance their flavor and crunchiness.
- Finely chop the onion to ensure even cooking and a more uniform texture in the salad.
- Feel free to add other vegetables such as diced carrots, bell peppers, or herbs like cilantro for extra color and nutritional benefits.
- Let the salad sit for a few hours in the refrigerator if possible to allow the flavors to meld together.
- Serve the salad with a drizzle of lemon juice or a dollop of yogurt for a refreshing twist.
This Curried Rice Salad is a vibrant and satisfying dish that combines the hearty texture of rice with the subtle sweetness of peas and the crunch of almonds, all enveloped in the rich aroma of curry. It’s a versatile recipe that can be served warm or cold, making it suitable for any season. Whether you’re preparing for a potluck, a family dinner, or meal prepping for the week, this dish is sure to become a favorite.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 300kcal | 15% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 54g | 16% |
| Fiber 4.21g | 11% |
| Sugar 4.08g | 4% |
| Fat | |
| Fat 7g | 8% |
| Saturated 0.76g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 30ug | 4% |
| Choline 18mg | 3% |
| Vitamin B1 0.45mg | 37% |
| Vitamin B2 0.15mg | 12% |
| Vitamin B3 3.17mg | 20% |
| Vitamin B6 0.19mg | 11% |
| Vitamin B9 160ug | 40% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 6mg | 7% |
| Vitamin E 2.00mg | 13% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.25mg | 28% |
| Iron, Fe 3.32mg | 30% |
| Magnesium, Mg 44mg | 11% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 230mg | 7% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 120mg | 8% |
| Zinc, Zn 1.14mg | 10% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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