Curried Rice Salad


1 tablespoon, plus 1/4 cup olive oil
2 cups basmati rice, rinsed and well-drained
1 tablespoon curry powder
1/2 teaspoon turmeric
2 bay leaves
2-1/2 cups water
1 teaspoon salt
1/2 cup currants, soaked for several minutes in hot water until softened slightly and drained
1 cup chopped celery
1 small red bell pepper, finely diced
1/2 cup toasted cashews, almonds, or hazelnuts, lightly chopped
1/4 cup fresh lime juice

Cooking Instructions

Heat a large, preferably nonstick pot over medium-high heat. When hot, add 1 tablespoon of the olive oil and the rice. Quickly stir the rice until it is well-coated in the oil. Add the curry powder, turmeric, and bay leaves. Stir to mix the ingredients together completely. Add the water and bring to a boil. When the rice reaches a boil, add the salt and lower the heat to a simmer. Simmer until done (about 15 minutes), transfer the rice to a large mixing bowl and set aside in the refrigerator to cool.

When the rice has cooled, mix in the currants, chopped celery, red bell pepper, and nuts. Whisk the remaining 1/4 cup of olive oil with the lime juice and pour over the rice. Mix thoroughly. Add more salt if necessary and serve (can be refrigerated up to 1 day before serving).

Makes 6 servings

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recipe courtesy of