Gluten Free Curried Rice Salad

Perfectly seasoned rice, with added fruit and veggies with lots of exotic spices makes this one of our most favourite side dishes for a barbecue or large gathering. This dish is particularly sought after in the hot summer months when salads are popular


4 cups cooked gluten free long grain rice, chilled (white or brown)
2 cups frozen corn, cooked and chilled
2 cups grape tomatoes (you can substitute cherry tomatoes for grape tomatoes, but slice them in half)
2 cups grapes, halved
½ bunch cilantro, chopped
¼ cup fresh lime juice plus zest of 1 lime
¼ cup extra virgin olive oil
3 garlic cloves, minced
1 tsp. pure maple syrup or raw agave nectar
1 tsp. minced ginger
1 tsp. curry powder
½ tsp. Mediterranean pink salt
½ tsp. cumin powder
¼ tsp. turmeric powder
Cayenne pepper to taste (optional)


In a large bowl combine rice, corn, tomatoes, grapes and cilantro
In a separate bowl, whisk curry dressing ingredients
Add dressing to rice mix and toss to combine. Cover and chill for 4 hours or overnight. Bring to room temperature before serving

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