Curried Rice Salad
Curried Rice Salad with mint, orange, and yogurt comes together in just 30 minutes. Enjoy this easy rice as an entree or goes-with-everything side.
Servings: 4
Equipment
- Large skillet with fitted lid
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. unsalted butter (sub ghee or plant-based butter alternative)
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 1/2 Tbsp. curry powder
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 cup dry U.S. Basmati Rice
- 3/4 cup frozen peas
- 1 Tbsp. orange zest, plus 2 Tbsp. fresh orange juice
- 1/2 cup plain whole-milk yogurt (not Greek)
- 1/4 cup chopped pistachios or sliced almonds
- 1/3 cup fresh mint leaves
Instructions
- Heat oil and butter in a large skillet with a fitted lid over medium heat. Once hot, add the onion and cook 6 to 7 minutes, until soft.
- Stir in garlic, curry powder, salt, and pepper; cook 1 to 2 minutes, stirring often, until fragrant. Add rice and stir to coat. Press into a single layer and cook 2 minutes, stirring only occasionally, until golden and toasted.
- Stir in 2 cups of water, cover, and reduce heat to medium-low. Cook 15 to 17 minutes, until rice is tender and soaks up liquid. Stir in peas, remove from heat, cover, and let steam for 5 minutes. Stir in orange zest and juice.
- Spread yogurt on a serving platter and spoon rice mixture overtop. Garnish with chopped nuts, fresh mint, and orange wedges, if desired.
Notes
*SERVE: Enjoy as an entree or side dish to complement baked fish, roasted chicken, or seared shrimp. Salad can be enjoyed warm, chilled, or at room temperature.
*TO STORE: Transfer to an airtight Tupperware container and refrigerate up to 4 days.
*SUBSTITUTIONS: To make vegan, use a plant-based butter alternative and coconut yogurt.
Nutrition
Serving: 1cup | Calories: 365kcal | Carbohydrates: 51g | Protein: 9g | Fat: 15g | Saturated Fat: 5g | Sodium: 675mg | Fiber: 3g | Sugar: 7.5g