Basmati Rice Salad with Currants & Nuts
Originally published at The-A-TEAM. You can comment here or there.
4 cups water2 cups brown basmati rice
1 1/3 cups thinly sliced green onions
1 1/2 cups thinly sliced celery
3/4 cup minced fresh parsley
3/4 cup chopped pecans
1/2 cup dried currants
1/2 cup chopped walnuts
5 tsps olive oil
5 tsps lemon juice
3 tsps soy sauce
2 1/2 teaspoons ground cumin
Combine 4 cups water & rice in large saucepan. Bring to boil. Cover; reduce heat & 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 & cumin in small bowl to blend. Pour over rice salad; toss to coat. Season to taste with salt & pepper & serve.
