Herbed rice salad

Add flavour to tonights rice dish with this beautiful flavour combination of sweet currants and crunchy almonds. See notes for serving suggestion.

Recipe «Herbed rice salad» presented in category Recipes / Salads, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 1.25L water, 400g long-grain brown rice, 50g slivered almonds, 55g currants, 1/3 cup loosely packed coarsely chopped fresh continental parsley , 1/3 cup loosely packed coarsely chopped fresh coriander, 2 1/5 tbsp fresh lemon juice, 1 tbsp olive oil , Freshly ground black pepper.

Ingredients:

• 1.25L water 
• 400g long-grain brown rice 
• 50g slivered almonds 
• 55g currants 
• 1/3 cup loosely packed coarsely chopped fresh continental parsley 
• 1/3 cup loosely packed coarsely chopped fresh coriander 
• 2 1/5 tbsp fresh lemon juice 
• 1 tbsp olive oil 
• Freshly ground black pepper 

Instructions

1. Place water in a saucepan over low heat. Stir in rice and simmer, covered, for 45-50 minutes or until water is absorbed and rice is tender. Remove from heat. Transfer to a large heatproof bowl.
2. Meanwhile, place the almonds in a non-stick frying pan over medium heat. Cook, stirring, for 1-2 minutes or until toasted. Remove from heat. Add the almonds, currants, parsley and coriander to the rice and gently toss to combine.
3. Whisk together the lemon juice and oil in a small bowl. Season with pepper. Add dressing to the rice and toss to coat. Serve. (see notes)