Brown rice salad with cumin and currants
- 09.03.2017
- 2 140
Seeds and pine nuts give a satisfying crunch to this flavoursome rice salad.
Recipe «Brown rice salad with cumin and currants» presented in category Recipes / Salads, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/2 cups brown long-grain basmati rice, 1/3 cup pine nuts, 1/3 cup sunflower seed kernels, 3 tsp ground cumin, 100g currants , 5 green onions, diagonally sliced, 1/2 cup fresh coriander leaves, finely grated rind of 1 orange , 2 tbsp fresh orange juice, 1 1/2 tbsp olive oil.
Ingredients:
- 1 1/2 cups brown long-grain basmati rice
- 1/3 cup pine nuts
- 1/3 cup sunflower seed kernels
- 3 tsp ground cumin
- 100g currants
- 5 green onions, diagonally sliced
- 1/2 cup fresh coriander leaves
- finely grated rind of 1 orange
- 2 tbsp fresh orange juice
- 1 1/2 tbsp olive oil
Instructions
- 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.