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!
Cook time 20 min
Prep time 10 min
Ingredients:
1 cup brown rice3 shallots
1/3 cup almonds
1/2 cup currants
1/2 cup basil leaves
1 tsp ground cumin
1 tsp cinnamon
1/3 cup orange juice
1/2 cup olive oil
1 tsp vinegar
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.
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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 per serving
6 ServingsCalories 240kcal
Protein 5g
Carbohydrates 44g
Fiber 3.63g
Sugar 11g
Fat 24g
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