Herbed rice salad
This herbed rice salad features tender brown rice blended with toasted almonds, currants, and fresh herbs, dressed lightly with lemon and olive oil. It's a nutritious and versatile dish perfect for any occasion.
Cook time 50 min
Prep time 10 min
Ingredients:
4 cups water2 cups brown rice
1/3 cup almonds
1/3 cup currants
1/2 bunch fresh parsley
1/4 cup coriander leaves
1 tbsp lemon juice
1 tbsp olive oil
1 tsp black pepper
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.
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.
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.
Herbed rice salad FAQ:
The brown rice should simmer for about 35-40 minutes after adding it to boiling water. Make sure to cover the pot and check for tenderness before removing it from heat.
Store leftover herbed rice salad in an airtight container in the refrigerator. It can last for up to 3-4 days. Enjoy it cold or at room temperature.
You can substitute brown rice with white rice or quinoa, but cooking times will vary. White rice usually cooks in about 15-20 minutes, while quinoa takes about 15 minutes.
If you don't have currants, you can substitute them with raisins, dried cranberries, or chopped dried apricots for a similar sweetness and texture.
The rice is done when it is tender and the water has been fully absorbed. Fluff it with a fork after cooking to ensure even texture.
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.
Nutrition per serving
8 ServingsCalories 260kcal
Protein 6g
Carbohydrates 50g
Fiber 3.17g
Sugar 4.79g
Fat 6g
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