Basmati rice salad with green onions, celery, flat-leaf parsley, chopped pecans and walnuts and dried currants tossed in a lemon, cumin and soy sauce vinaigrette.

Basmati Rice Salad

4 cups water

2 cups basmati rice

1 1/3 cups thinly sliced green onions

1 1/2 cups thinly sliced celery

3/4 cup minced fresh flat-leaf parsley

3/4 cup chopped pecans

1/2 cup dried currants

1/2 cup chopped walnuts

5 tablespoons olive oil

5 tablespoons lemon juice

3 tablespoons soy sauce

2 1/2 teaspoons ground cumin

1. Combine 4 cups water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary. Transfer rice to large bowl. Fluff with fork. Cool.
2. Mix in green onions, celery, parsley, pecans, currants and walnuts.
3. Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat.
4. Season to taste with salt and pepper and serve.

Serves 6 to 8.