Seeds and pine nuts give a satisfying crunch to this flavoursome rice salad.
- Preheat oven to 180°C. Cook rice according to directions on packet. Drain, rinse under cold running water, drain well. Place into a large bowl.
- Spread pine nuts, sunflower seeds and cumin on an oven tray. Place in the oven for 5 to 8 minutes, shaking the tray once during cooking, or until all ingredients are toasted and aromatic.
- To make dressing: Place all ingredients into a screw-top jar and shake well to combine.
- Add dressing, toasted nuts mixture, currants and green onions to rice. Toss together to combine. Cover and refrigerate until cooled to room temperature.
- When ready to serve, stir coriander leaves through rice mixture. Serve at room temperature as an accompaniment, or a light meal on its own.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set