Curried Rice Salad

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5 star Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 6
Recipe Created By: Amber Fitzpatrick


1 1/2 cups brown rice
3/4 cup chopped red onion
3/4 cup chopped celery
3/4 cup raisins
1/2 cup sunflower seeds (optional)
3 Tbsp soy sauce or Bragg Liquid Aminos
3 tsp curry powder


Cook rice according to package directions. Let rice cool. Combine cooked rice with onion, celery, raisins and sunflower seeds.

Pour/sprinkle soy sauce and curry powder over mixture and toss to distribute.

Refrigerate for several hours to let flavors mingle before serving.

Can be served hot or cold.

Feel free to increase or decrease any ingredient to suit your taste.



Use a wheat-free tamari soy sauce for wheat/gluten free.

Cashews can be subbed for the sunflower seeds if tree nuts are safe for your family.

Peanut Substitutions: There are many peanut-free products available in the US. Find out more about peanut substitutions.

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