Summer Curry Rice Salad

Recipe by Cloe Wind

A cold salad...can be a side dish or a meal in and of itself. Beautiful colors to accent any meal! Makes a big bowl that can last up to a week.

Top Review by adopt a greyhound

Loved this salad. DH didn't care for the raisins but I loved them. I was a little confused about the curry oil if it was in addition to the 1/4 C. olive oil but the ingredient list said 1/8 c. Served with Recipe #29628.

Ingredients Nutrition


  1. Prepare brown rice.
  2. Prepare onions and curry oil: In a large saucepan, put 1/4c olive oil on med. high heat. Add 2 heaping tablespoons of curry powder when oil is hot. Add a dash of chili sauce, cumin, and a couple of drops of sesame oil--I like a little extra cumin. Stir with a wooden spoon and let simmer until mixture turns slightly darker (but does not burn!) Add chopped yellow onion and cook until translucent (add water as needed to keep onins from sticking to pan). Taste mixture and add more curry as desired.
  3. Mix rice and onions.
  4. Add other ingredients to taste.
  5. Chill and serve.

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