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Curried Brown Rice and Veggie Salad with Toasted Cashews

Aren’t these colors amazing? Sunny turmeric-spiced rice and bright crisp vegetables, hello! Let’s eat this rainbow, this incredibly delicious curried brown rice and veggie salad!

Green edamame, red pepper, orange carrots, purple cabbage, and crunchy cashews, tossed with savory tamari dressing and Indian curry rice–this salad hits a home run in the healthy, vegan and gluten free departments!

Curried Brown Rice and Veggie Salad with Toasted Cashews | Letty's Kitchen

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Above and beyond pre-mixed blends, this curry is from scratch. For maximum flavor, garlic and fresh ginger, mustard seeds, cumin seeds, and ground turmeric are sautéed in coconut oil first. The spices, along with a fragrant cinnamon stick, are then cooked into the rice.

ingredients for Curried Brown Rice and Veggie Salad with Toasted Cashews

Edamame and cashews for a measure of protein, gorgeous nutritious confetti vegetables for crunch, and chopped dates for a bit of sweet, all tied together with an aromatic tamari and toasted sesame oil vinaigrette. This curried brown rice and veggie salad has everything you want in a vegetable-rice salad!

Curried Brown Rice and Veggie Salad notes:

Curried Brown Rice and Veggie Salad with Toasted Cashews overhead shot

About brown rice:

  • Nutritious high-fiber brown rice has a light tan color, nutlike flavor and chewy texture. All brown rice, regular, basmati, or jasmine, takes longer to cook than white rice—sometimes it feels like an eternity. I usually buy basmati brown rice from the bulk bins at our natural food store, though the other day, searching Amazon, I saw that Trader Joe’s sells a quick-cooking (15-minute) basmati brown rice. Interesting. I didn’t use the quick-cooking for this recipe but I’ll be trying it the next time I make this curried rice and veggie salad.


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5 from 1 vote
Curried Brown Rice and Veggie Salad with Toasted Cashews overhead shot
Curried Brown Rice and Veggie Salad with Toasted Cashews
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
This brilliant rice and vegetable salad is loaded with flavor, vegetable protein, and nutritious crunchy veggies. Vegan and gluten free. A beautiful potluck salad that can be prepped ahead of time. Serve chilled.
Course: Salad
Cuisine: Vegan, Gluten Free
Keyword: rice salad, curry, brown rice
Servings: 8 servings.
Author: Letty Flatt
Ingredients
Rice:
  • 1 tablespoon coconut oil
  • 2 teaspoons yellow mustard seeds
  • 1 teaspoon whole cumin seeds
  • 2 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon ground turmeric
  • 1/8 teaspoon cayenne pepper
  • ¼ teaspoon fine sea salt
  • 2 1/4 cups water
  • 1 cinnamon stick
  • 1 cup brown basmati rice
Dressing:
Add-ins:
  • ½ cup chopped pitted dates or raisins
  • 1 cup cooked shelled edamame soybeans, or 1 cup thawed frozen peas
  • ½ red bell pepper, diced in ¼-inch pieces (about ½ cup)
  • 1 carrot, grated
  • ½ cup shredded purple or green cabbage
  • 4 green onions, including 3 inches of the greens, sliced (about ½ cup)
  • ½ cup toasted cashews
Instructions
  1. Heat the coconut oil in a saucepan over medium heat. Add the mustard seeds, cumin seeds, garlic, ginger, turmeric, and cayenne pepper. Stir and cook until the mustard seeds begin to pop, about 30 seconds.
  2. Add the water and cinnamon stick and bring to a boil. Stir in the rice, cover, and lower the heat to the lowest setting possible.
  3. Cook without stirring 35 to 45 minutes, until all of the water is absorbed. (To see if the water has been absorbed or not, tilt the pan to the side.) Remove from heat and let stand 10 minutes.
  4. Using a fork, gently fluff the rice. Transfer to a bowl and remove the cinnamon stick.
  5. Whisk the rice vinegar, olive oil, toasted sesame oil, and tamari together. Pour over the rice. Mix in the dates, edamame, red pepper, carrot, cabbage, green onions, and toasted cashews. Taste, adding salt if you think it’s needed.
  6. Refrigerate until well chilled.

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