Almond and currant rice salad

Discover a delightful Almond and Currant Rice Salad featuring nutty brown rice, toasted almonds, and sweet currants, tossed with fresh basil and seasoned with a vibrant blend of ground cumin, cinnamon, and a tangy orange vinaigrette. Perfect for a healthy meal or side dish!

  • 01 May 2025
  • Cook time 20 min
  • Prep time 10 min
  • 6 Servings
  • 10 Ingredients

Almond and currant rice salad

Almond and currant rice salad is a delightful and nutritious dish that combines the earthy flavors of brown rice, the nutty crunch of almonds, and the sweet tang of currants. Infused with aromatic spices like cumin and cinnamon and dressed with a refreshing blend of orange juice, olive oil, and vinegar, this salad is a perfect balance of flavors and textures. It's an excellent choice for a healthy side dish or a light main course.

Ingredients:

1 cup brown rice
230g
3 shallots
150g
1/3 cup almonds
40g
1/2 cup currants
80g
1/2 cup basil leaves
3.50g
1 tsp ground cumin
3g
1 tsp cinnamon
3g
1/3 cup orange juice
72g
1/2 cup olive oil
120g
1 tsp vinegar
5g

Instructions:

1. Cook the Rice:
- Rinse 1 cup of brown rice under cold water.
- In a medium saucepan, bring 2 cups of water to a boil.
- Add the rinsed rice to the boiling water.
- Cover with a lid, reduce the heat to low, and let it simmer for about 40-45 minutes, or until the rice is tender and the water is absorbed.
- Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork and set aside to cool.
2. Prepare the Shallots and Almonds:
- While the rice is cooking, finely slice the 3 shallots.
- Heat a small frying pan over medium heat.
- Toast the 1/3 cup almonds in the frying pan, stirring frequently, until they are lightly browned and fragrant (about 3-5 minutes). Be careful not to let them burn.
- Set the toasted almonds aside to cool.
3. Make the Dressing:
- In a small bowl, combine 1 tsp ground cumin, 1 tsp cinnamon, 1/3 cup orange juice, 1/2 cup olive oil, and 1 tsp vinegar.
- Whisk until all ingredients are well mixed and emulsified.
4. Combine Ingredients:
- In a large mixing bowl, combine the cooked and cooled rice, sliced shallots, toasted almonds, and 1/2 cup currants.
- Add 1/2 cup fresh basil leaves, roughly torn into smaller pieces.
- Pour the dressing over the rice mixture.
5. Toss and Serve:
- Gently toss everything together until the rice salad is well mixed and all the ingredients are evenly coated with the dressing.
- Taste and adjust seasoning if necessary.
- Transfer the salad to a serving bowl or platter.

Tips:

- Rinse the brown rice thoroughly before cooking to remove excess starch and to achieve a fluffier texture.

- To enhance the flavor of almonds, toast them in a dry skillet over medium heat for a few minutes until they are golden brown and aromatic.

- Allow the rice to cool completely before mixing it with the other ingredients to prevent the basil leaves from wilting and to maintain the crunchiness of the almonds.

- Adjust the seasoning and dressing according to your taste preferences. You can add more orange juice for sweetness or additional vinegar for a tangier flavor.

- For an added burst of freshness, garnish the salad with extra chopped basil leaves just before serving.

This Almond and currant rice salad is not only easy to prepare but also packed with nutritious ingredients. The combination of brown rice, almonds, currants, basil, and a zesty dressing makes for a flavorful and satisfying dish. Whether you're serving it as a side at a family gathering or enjoying it as a light meal, this salad is sure to impress with its unique and delightful taste.

Nutrition Facts
Serving Size120 grams
Energy
Calories 240kcal12%
Protein
Protein 5g3%
Carbohydrates
Carbohydrates 44g13%
Fiber 3.63g10%
Sugar 11g11%
Fat
Fat 24g29%
Saturated 3.31g11%
Cholesterol 0.00mg-
Vitamins
Vitamin A 2.72ug0%
Choline 16mg3%
Vitamin B1 0.27mg22%
Vitamin B2 0.14mg11%
Vitamin B3 3.01mg19%
Vitamin B6 0.27mg16%
Vitamin B9 22ug5%
Vitamin B12 0.00ug0%
Vitamin C 7mg7%
Vitamin E 2.00mg13%
Vitamin K 3.37ug3%
Minerals
Calcium, Ca 50mg4%
Copper, Cu 0.25mg27%
Iron, Fe 1.46mg13%
Magnesium, Mg 70mg17%
Phosphorus, P 180mg14%
Potassium, K 330mg10%
Selenium, Se 7ug13%
Sodium, Na 9mg1%
Zinc, Zn 1.16mg11%
Water
Water 44g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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