Overhead shot of a bowl full of a colorful Curried Rice Salad.

Curried Rice Salad

This easy vegetarian and gluten-free recipe stars U.S.-grown basmati rice and comes together in just 30 minutes!

This one-pot recipe comes to us from our friend @DishingOutHealth in partnership with USA Rice.

  • Servings
  • Prep Time
    10 min
  • Cook Time
    25 min
  • Total Time
    35 min


  • 1 cup basmati rice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1½ tablespoons curry powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¾ cup frozen peas
  • 1 tablespoon orange zest
  • 2 tablespoons orange juice
  • ½ cup plain whole-milk yogurt
  • ¼ cup pistachios, chopped or almonds, sliced
  • ⅓ cup fresh mint leaves


  • 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.

Recipe 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 Facts

  • Calories 365
  • Total Fat 15g
  • Saturated Fat 5g
  • Sodium 675mg
  • Carbohydrates 51g
  • Dietary Fiber 3g
  • Sugar 7.5g
  • Protein 9g