Begin by rinsing the long-grain brown rice under cold water to remove excess starch. In a medium saucepan, combine 1 cup of rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and let simmer for about 40-45 minutes, or until tender and water is absorbed. Remove from heat and let cool.
In a small bowl, whisk together the freshly squeezed orange juice, curry powder, pure maple syrup, rice vinegar, and orange zest (if using). Mix well.
While the rice is cooling, finely chop the green onions and fresh cilantro. If using unshelled pistachios, shell and roughly chop them.
In a large mixing bowl, add the cooled rice, chopped green onions, cilantro, currants or raisins, and pistachios. Drizzle the dressing over the top and gently toss until well combined, being careful not to mash the rice.
Taste and adjust seasoning if necessary. Add more salt, a splash of orange juice, or a drizzle of maple syrup according to preference.
For the best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving. Serve chilled or at room temperature.
