Brown rice salad with cumin and currants
Discover a delectable Brown Rice Salad bursting with flavor! This wholesome dish features nutty basmati rice, crunchy pine nuts and sunflower seeds, aromatic cumin, sweet currants, and fresh scallions. Enhanced with vibrant coriander leaves, zesty orange zest, and a splash of orange juice, all drizzled with olive oil. Perfect for a nutritious and satisfying meal!
- 07 May 2024
- Cook time 40 min
- Prep time 10 min
- 4 Servings
- 10 Ingredients
This Brown Rice Salad with Cumin and Currants is a delightful and healthy dish that combines the nutty flavor of brown rice with the sweetness of currants and a touch of citrus from orange zest and juice. It's loaded with nutritious ingredients like pine nuts, sunflower seeds, and fresh coriander leaves, making it perfect for a light lunch or a side dish at dinner.
Ingredients:
Instructions:
- Rinse 1 cup of basmati rice under cold water until the water runs clear.
- In a medium saucepan, add the rinsed rice and 2 cups of water. Bring it to a boil over high heat.
- Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed.
- Remove from heat and let the rice sit, covered, for an additional 5 minutes. Fluff with a fork and set aside to cool.
- In a dry skillet over medium heat, add 1/3 cup pine nuts and 1/3 cup sunflower seeds.
- Toast them, stirring occasionally, for about 3-5 minutes or until they are golden brown and fragrant. Be careful not to burn them.
- Remove from heat and set aside to cool.
- In a small bowl, combine 2 tbsp orange zest, 2 tbsp orange juice, and 1 tbsp olive oil. Whisk together until well blended.
- In a large mixing bowl, combine the cooked and cooled basmati rice, toasted pine nuts, toasted sunflower seeds, 2 tsp ground cumin, 1/2 cup currants, and 1 cup thinly sliced scallions.
- Pour the dressing over the salad and mix well to combine all the ingredients.
- Gently fold in 1/2 cup roughly chopped coriander leaves into the salad.
- Adjust the seasoning with salt and pepper to taste if desired.
- Serve the salad at room temperature or chilled.
Tips:
- Rinse the basmati rice well to remove excess starch and prevent it from becoming sticky.
- Toast the pine nuts and sunflower seeds over medium heat to enhance their flavors, but watch closely to avoid burning.
- Use fresh scallions and coriander for the best flavor and texture.
- If you prefer a salad with a bit more zing, add a squeeze of fresh lemon juice along with the orange juice.
- Feel free to add extra vegetables like diced bell peppers or chopped carrots for added crunch and nutrition.
This Brown Rice Salad with Cumin and Currants is not only delicious but also packed with nutrients. It’s a versatile dish that can be enjoyed on its own or as a complement to main courses. Follow these tips and instructions to create a flavorful and satisfying salad that will surely become a favorite in your household.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 300kcal | 12% |
| Protein | |
| Protein 7g | 4% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 3.41g | 9% |
| Sugar 15g | 15% |
| Fat | |
| Fat 20g | 22% |
| Saturated 1.85g | 6% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 8ug | 1% |
| Choline 20mg | 3% |
| Vitamin B1 0.20mg | 16% |
| Vitamin B2 0.11mg | 8% |
| Vitamin B3 2.62mg | 16% |
| Vitamin B6 0.24mg | 14% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 5mg | 6% |
| Vitamin E 4.62mg | 31% |
| Vitamin K 14ug | 12% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.52mg | 0% |
| Iron, Fe 3.25mg | 30% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 270mg | 22% |
| Potassium, K 430mg | 13% |
| Selenium, Se 14ug | 25% |
| Sodium, Na 13mg | 1% |
| Zinc, Zn 1.93mg | 18% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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