Curried Rice Salad

Found: St. Paul’s Hospital Clinical Nutrition Services (Vancouver, BC)

Makes 3-6 servings

More like a salad where you add the grain of your choice, the vegetables of your choice, the nut of your choice, and the sauce described below.

Depending on whatever is in the fridge is what is normally whipped up for meals. Only on a truly planned grocery shopping day will we buy the randoms required for a recipe. Curried Rice Salad was an honest mish-mash of ingredients, which makes it highly variable and gives you freedom in choosing as you please.


  • 2 cups cooked brown rice
  • 1 red pepper, diced
  • 1/2 head of broccoli, chopped (including the stem) *original recipe uses 1 yellow pepper, diced instead
  • 1/2 cup raisins (I like to chop them in half)
  • 3/4 cup slivered almonds
  • 2 tbsp. canola oil
  • 2 tbsp. maple syrup
  • 2 tbsp. garam masala
  • 1/4 to 1/2 cup chopped cilantro

How to:

  1. Mix together the rice, vegetables, dried fruit, and nuts.
  2. In a separate bowl, make the dressing by mixing together the oil, maple syrup, and garam masala.
  3. When ready to serve, stir dressing into the vegetable-rice mix.

*Note: if not eating immediately, store the rice and dressing in separate containers.

Make it a meal:

  • Add extra vegetables (either on the side or stirred into the Curried Rice Salad) and protein (I did so with a hard boiled egg).
  • Serve over spinach leaves with extra vegetables and kidney beans.

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