Yield: 4 servings (1 1/2 cups per serving)
1/2 cup sliced almonds
2 (8.8-ounce) packages microwavable brown rice (such as Uncle Ben’s)
1 cup chopped celery
1/2 cup dried currants
2 cups seedless red grapes, halved
1/2 cup sliced scallions
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
4 teaspoons honey
1 teaspoon curry powder
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
- Preheat oven to 325°. Place almonds in even layer on baking sheet. Toast until lightly golden, 5–7 minutes. Cool.
- Microwave the rice according to package directions. Combine hot rice and next 4 ingredients (through scallions) in a large bowl.
- In a separate bowl, whisk together the remaining ingredients. Toss rice salad with curry mixture until well seasoned. Stir in toasted almonds and serve.