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Herbed rice salad
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Enhance rice with sweet currants and crunchy almonds for a delightful twist. Serve with suggested accompaniments.
Ingredients:
  • 1.25L (5 cups) water
  • 400g (2 cups) long-grain brown rice
  • 50g (1/3 cup) slivered almonds
  • 55g (1/3 cup) currants
  • 82.50 ml loosely packed coarsely chopped fresh continental parsley
  • 82.50 ml loosely packed coarsely chopped fresh coriander
  • 46.20 gm fresh lemon juice
  • 18.20 gm olive oil
  • Freshly ground black pepper
Instructions:
  • In a saucepan set over low heat, gently combine water and rice. Let it simmer with the lid on for 45-50 minutes until the water is absorbed and the rice is tender. Remove from heat and transfer to a spacious heatproof bowl.
  • Toast almonds in a non-stick frying pan over medium heat, stirring, for 1-2 minutes until golden. Remove from heat and mix with currants, parsley, and coriander into the rice, gently combining well.
  • Combine fresh lemon juice and olive oil in a small bowl. Season with pepper to taste. Drizzle dressing over the rice, toss gently to combine, and serve.

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