In my opinion, one of the best rice salads! Excellent served with my “Tandoori” chicken, (see below). It would be great to take along on a picnic!
Makes 8 Side Dish Servings
4 cups water
2 cups brown basmati rice
1 1/3 cups thinly sliced green onions
1 ½ cups thinly sliced celery
¾ cup minced fresh parsley (either flat-leaf of curly), or use a combination of parsley & cilantro
½ cup dried currants, rinsed & dried
(opt.) ½ cup coarsely chopped toasted cashews or almonds (see below)
Make the Dressing:
5 Tbsp. EVOO
5 Tbsp. freshly squeezed lemon juice
3 Tbsp. soy sauce
2 ½ tsp. ground cumin
Whisk the ingredients together in a small bowl to blend.
Combine the water with the rice in a large saucepan. Bring to a boil. Cover; reduce heat and simmer until tender, about 35 – 45 minutes. Drain if necessary. Transfer rice to a large bowl and fluff with a fork. Cool to room temperature. Mix in green onions, celery, parsley, cashews and currants. Pour over the rice mixture, toss to coat, season with salt and freshly ground black pepper.
Helpful link How To Toast Nuts.
Here’s the link for Tandoori Chicken.
