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Curried Rice Salad With Grapes


When buying grapes, look for ones that are plump and firmly attached to the stems, and have smooth unbroken skins.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, September 2004


  • 1 cup long-grain brown rice
  • 2 tablespoons olive oil
  • 1 tablespoon curry powder
  • Coarse salt
  • Ground pepper
  • 1/4 cup fresh lime juice
  • 1 cup halved red seedless grapes
  • 1/2 cup chopped fresh mint
  • 1/3 cup chopped roasted cashews


  1. Rinse rice in a sieve until water runs clear. In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add curry powder; cook 30 seconds. Stir in rice, 2 1/2 cups water, 1 teaspoon salt, and 1/4 teaspoon ground pepper.

  2. Bring to a boil; reduce heat. Cover; simmer gently until rice is tender and has absorbed liquid, about 1 hour. Remove from heat; steam, covered, 10 minutes.

  3. Fluff rice with a fork; transfer to a shallow bowl. Stir in lime juice and remaining tablespoon olive oil; season with more salt and pepper. Refrigerate until cool, about 1 hour.

  4. Stir in grapes, mint, and cashews.

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