Herbed rice salad
Indulge in a refreshing Herbed Rice Salad, featuring nutty brown rice, crunchy almonds, and sweet currants, all tossed in a zesty lemon dressing. Fresh parsley and coriander add vibrant flavors, making it a perfect side for any meal. Easy, healthy, and delicious!
- 24 Mar 2025
- Cook time 50 min
- Prep time 10 min
- 8 Servings
- 9 Ingredients
Herbed rice salad is a delicious and nutritious dish that combines the hearty texture of brown rice with the fresh flavors of herbs, almonds, and currants. This easy-to-make salad can be served as a standalone meal or as a side dish to complement any main course.
Ingredients:
Instructions:
- In a large pot, bring 4 cups of water to a boil.
- Add 2 cups of brown rice, reduce the heat to low, cover, and let it simmer for about 35-40 minutes or until the rice is tender and the water is absorbed.
- Once cooked, remove the pot from heat and let the rice cool slightly, then fluff it with a fork. Set aside to cool completely.
- While the rice is cooking, toast the almonds in a dry skillet over medium heat, stirring frequently, until they are golden brown and fragrant. This should take about 5-7 minutes.
- In a small bowl, soak the currants in warm water for about 10 minutes to plump them up. Drain well and set aside.
- Finely chop the parsley and coriander leaves.
- Ensure there are no large stems and the herbs are evenly chopped for a uniform texture.
- In a large mixing bowl, combine the cooked and cooled brown rice, toasted almonds, and plumped currants.
- Add the chopped parsley and coriander leaves to the rice mixture.
- In a small bowl, whisk together 1 tbsp of lemon juice, 1 tbsp of olive oil, and 1 tsp of black pepper until well combined.
- Pour the dressing over the rice mixture and toss gently to ensure everything is well coated.
- Taste the salad and adjust seasoning with additional salt and pepper if needed.
- Serve the herbed rice salad at room temperature or chilled.
Tips:
- Toast the almonds beforehand to enhance their flavor and add extra crunch to the salad.
- Rinse the brown rice well before cooking to remove excess starch and prevent it from becoming too sticky.
- Let the cooked rice cool to room temperature before mixing in the other ingredients to keep the salad fresh and maintain its texture.
- Feel free to adjust the amount of lemon juice and black pepper according to your taste preferences.
- For an extra burst of flavor, you can add a handful of chopped mint leaves or a sprinkle of feta cheese.
Your herbed rice salad is now ready to be enjoyed. Its delightful combination of textures and flavors, from crunchy almonds to sweet currants and aromatic herbs, makes it the perfect addition to any meal. Serve it fresh or let it chill in the refrigerator for the flavors to meld even further.
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 260kcal | 13% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 3.17g | 8% |
| Sugar 4.79g | 5% |
| Fat | |
| Fat 6g | 7% |
| Saturated 0.78g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 16ug | 2% |
| Choline 16mg | 3% |
| Vitamin B1 0.34mg | 28% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 4.07mg | 25% |
| Vitamin B6 0.31mg | 18% |
| Vitamin B9 22ug | 5% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 6mg | 6% |
| Vitamin E 1.66mg | 11% |
| Vitamin K 60ug | 49% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.26mg | 29% |
| Iron, Fe 1.30mg | 12% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 260mg | 8% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 10mg | 1% |
| Zinc, Zn 1.45mg | 13% |
| Water | |
| Water 140g | - |
| * 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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