Brown Rice Salad with Toasted Almonds, Grapes & Curry Lemon Zest
A tasty vegetarian salad that is fit for a main course. Perfect for lunch or dinner. Omit almonds to make nut-free.
FOR THE MARINADE:
Juice of one lemon juice
3-4 teaspoons of lemon zest
3 tablespoons olive oil
1 tablespoon, plus 1 teaspoon honey
1 teaspoon curry powder
Salt and pepper, to taste
FOR THE SALAD:
½ cup of sliced almonds - OPTIONAL (omit for nut-free)
About 14-16 ounces of brown rice – cooked (Note: For quick prep use Minute Rice or Uncle Ben’s Instant / Quick Cook or Microwavable rice)
½ cup raisins
2 cups of seedless red grapes – cut in half lengthwise
1 cup of chopped celery
½ cup of chopped scallions (green and white sections)
Preheat the oven to 325 degrees F.
Make the marinade by whisking together all the ingredients in a small bowl. Cover and refrigerate.
Prepare the rice according to package directions. While the rice is cooking, toast the almonds (if using) by placing them in a single later on a baking sheet and placing in the preheated oven for about 5-6 minutes.
After the rice is done cooking, place it in a large bowl and toss with the raisins, grapes, celery and scallions. Next blend in the marinade and gently stir to coat.
If almonds are being used sprinkle on top on the rice, and serve immediately.
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