Curried Rice Salad
An incredible fruity, fresh, and delicious curried rice salad with nectarines, toasted almonds, and a creamy curry dressing that calls for summer!
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Servings :
Calories : 281kcal
Ingredients
Curried Rice
- 1 tbsp oil
- 1 tsp curry powder
- ½ tsp ground turmeric
- 1 ½ cup (300 g) parboiled long-grain rice
- 2 ⅔ cup (650 g) water
- 1 pinch salt
Salad
- 2 nectarines or peaches in cubes
- 2 scallions finely chopped
- ¼ cup (40 g) sultanas or raisins
- ¼ cup (40 g) almonds chopped & toasted
Dressing
- 100 g (100 g) dairy-free yogurt
- 4 tbsp olive oil
- 3 tbsp apple cider vinegar
- 1 tbsp curry powder
- 1 tsp maple syrup
- salt & pepper to taste
Instructions
- Rice: Heat a tablespoon of oil in a pan over medium heat. Add curry powder and ground turmeric, sauté for 30 seconds. Add rice, stir-fry for another minute. Deglaze with 2 ⅔ cup boiling water and add a pinch of salt. Cover and simmer on low heat for 20 minutes. Set aside to cool.
- Mix all dressing ingredients in a small bowl. Season to taste with salt and pepper.
- Chop almonds and toast them in a skillet without oil for 5 minutes until golden brown. Cut nectarines into cubes and scallion into fine rings.
- Add rice, nectarines, sultanas, almonds, scallion, and dressing in a large bowl and toss well. → Serve directly or let it sit in the fridge for up to one hour before serving!
Notes
Rice: The salad tastes very aromatic and has a vibrant color if you prepare the rice according to the recipe. You can also prepare the rice salad with leftover rice and mix in some ground turmeric for the yellow color.
Leftovers can be stored in an airtight container in the refrigerator. Stays fresh for 3-4 days.
Nutrition
Calories: 281kcal | Carbohydrates: 53g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 83mg | Potassium: 237mg | Fiber: 3g | Sugar: 9g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 1mg