Curried Rice Salad

curry-rice-salad Yunhee Kim


  • 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


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.

  • Prep Time:
  • Cook Time:

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

Nutritional Information

Calories per serving: 310
Fat per serving: 11g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 2g
Protein per serving: 6g
Carbohydrate per serving: 50g
Fiber per serving: 4g
Cholesterol per serving: 0.0mg
Iron per serving: 2mg
Sodium per serving: 163mg
Calcium per serving: 52mg