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Curried Brown Rice and Veggie Salad with Toasted Cashews overhead shot
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3.05 from 22 votes

Curried Brown Rice and Veggie Salad with Toasted Cashews

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. Makes about 12 (1/2 cup) servings
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Salad
Cuisine: Vegan, Gluten Free
Keyword: rice salad, curry, brown rice
Servings: 10 servings.
Calories: 233kcal

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

  • 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.
  • 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.
  • 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.
  • Using a fork, gently fluff the rice. Transfer to a bowl and remove the cinnamon stick.
  • 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.
  • Refrigerate until well chilled.

Nutrition

Calories: 233kcal | Carbohydrates: 25g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 272mg | Potassium: 279mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1325IU | Vitamin C: 12.5mg | Calcium: 38mg | Iron: 1.7mg