Zoomed in view of K-12 Curry Rice Salad.

Curry Rice Salad

This Curry Rice Salad is an exciting blend of flavors, color, and texture. The blend of fruits, grains, and vegetables with bright curry dressing is just as delicious as it is colorful. This is simple, cost effective recipe is a great use for leftover chilled rice.

This recipe stars U.S.-grown brown rice and comes to us from Chef Rebecca Polson of USA Rice’s K-12 Chef Advisory Board.

  • Servings
    50
  • Serving Size
    ¾ cup

Ingredients

Curry Rice

  • 12½ cups brown rice, leftover, chilled
  • 12 oz apples, diced
  • 8 oz red peppers, diced
  • 4 oz raisins
  • 3 oz green onions, sliced, bias cut
  • 3 oz parsley, chopped

Dressing

  • 1⅓ cup vinegar, white
  • 1 cup olive oil
  • ¼ cup honey
  • 3 tbsp curry powder
  • 1 tbsp turmeric
  • 4 cloves garlic
 

Directions

  • Add all dressing ingredients to a blender. Blend until garlic is finely chopped and other ingredients mixed thoroughly.
  • Add all fruit, vegetables, rice, green onions, and half of chopped parsley to a bowl.
  • Drizzle with dressing.
  • Using gloved hands, toss to coat vegetables and rice with dressing. Rice, fruit, vegetables, and dressing should all be incorporated.
  • Split mixture between black 4 inch shotgun pans.
  • Cover and hold at 41°F or below until time of service.
  • Garnish with parsley before service.
Serve with a 6 oz. spoodle.

Recipe Notes

One serving provides ½ oz. equivalent grain.