Herbed Rice Salad
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.
- Cook1 h 10 min
- Total1 h 10 min
- Serves6
- LevelIntermediate
Ingredients
- 1.25L (5 cups) water
- 400g (2 cups) long-grain brown rice
- 50g (1/3 cup) slivered almonds
- 55g (1/3 cup) currants
- 1/3 cup loosely packed coarsely chopped fresh continental parsley
- 1/3 cup loosely packed coarsely chopped fresh coriander
- 2 1/5 tbsps. fresh lemon juice
- 1 tbsp. olive oil
- freshly ground black pepper
Method
- 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.
- 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.
- Whisk together the lemon juice and oil in a small bowl. Season with pepper. Add dressing to the rice and toss to coat. Serve.
