Rinse the brown basmati rice under cold water until the water runs clear.

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the curry powder, turmeric, ginger, and black pepper. Stir for about 1 minute until the spices become aromatic.

Stir in the rinsed rice, coating it well with the spices. Pour in the vegetable broth and bring it to a boil.

Lower the heat, cover, and simmer for 35–40 minutes, or until the rice is cooked and liquid is absorbed. Let the rice sit, covered, for 10 minutes off heat.

Fluff the rice with a fork and transfer it to a large baking sheet to cool completely. Refrigerate for at least 2 hours or overnight.

In a small bowl, whisk together the yogurt, extra virgin olive oil, and lemon juice until smooth.

In a large mixing bowl, combine the cooled rice with half the green onions, diced apple, raisins, and most of the chopped parsley.

Gently fold in the yogurt dressing and mix until everything is evenly coated. Add salt to taste.

Top the salad with the remaining green onions, parsley, and walnuts before serving.