Curried Rice Salad

By Jamie Vespa

Curried Rice Salad with mint, orange, and yogurt comes together in just 30 minutes. Enjoy this easy rice as an entree or goes-with-everything side.

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. unsalted butter ((sub ghee or plant-based butter alternative))
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 1/2 Tbsp. curry powder
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1 cup dry U.S. Basmati Rice
• 3/4 cup frozen peas
• 1 Tbsp. orange zest, plus 2 Tbsp. fresh orange juice
• 1 Tbsp. orange zest, plus 2 Tbsp. fresh orange juice
• 1/2 cup plain whole-milk yogurt (not Greek)
• 1/4 cup chopped pistachios or sliced almonds
• 1/3 cup fresh mint leaves

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Spread yogurt on a serving platter and spoon rice mixture overtop. Garnish with chopped nuts, fresh mint, and orange wedges, if desired.