Basmati Rice Salad
Basmati rice salad with green onions, celery, flat-leaf parsley, pecans, walnuts and currants tossed in a lemon, cumin and soy sauce vinaigrette.
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
- 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.
- Mix in green onions, celery, parsley, pecans, currants and walnuts.
- Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat.
- Season to taste with salt and pepper and serve.
Makes 6 to 8 servings.