Curried Rice Salad

Serves 4

This vibrant and flavourful salad features nutty brown rice, crisp veggies, and a hint of curry powder for a warm, aromatic touch. Tossed with lemon juice and olive oil, it’s a versatile dish that works equally well with almonds or protein like chicken or turkey. Perfect for a light lunch or side!

This salad can be made with almonds or with leftover cooked chicken or turkey. There are many varieties of curry powder on the market, some mild and some hot. You may need to adjust the amount of curry used in the recipe depending on the ‘heat’ of the powder you choose.

Ingredients

• 1 cup raw brown rice
• ⅓ cup almonds or 1 cup cooked chicken or turkey
• ½ cup celery, diced
• ½ cup green pepper, diced
• ½ cup red pepper, diced
• 2 tbsp green onions, chopped
• 2 tbsp cilantro chopped
• ¼ cup lemon juice
• 3 tbsp extra-virgin olive oil
• 1 - 2 tsp curry powder
• 1 tsp salt
• ⅛ tsp pepper

Steps

1. Cook rice and set aside to cool in a large bowl.
2. Stir in almonds, bell peppers, green onions and cilantro.
3. In a small bowl mix the lemon juice, oil, curry, salt and pepper.
4. Pour the dressing into the rice mixture and mix thoroughly.
5. Adjust seasoning.