A very tasty salad, great served with my “Tandoori” chicken, see link below. Would be great to take to a picnic too!
Makes 8 Side Dish Servings
4 cups water
2 cups brown basmati rice
1 1/3 cups thinly sliced green onions
1 ½ cups thinly sliced celery
¾ cup minced fresh parsley (either flat-leaf of curly), or use a combination of parsley & cilantro
½ cup dried currants, rinsed & dried
(opt.) ½ cup coarsely chopped toasted cashews or almonds**
Make the Dressing:
5 Tbsp. EVOO
5 Tbsp. freshly squeezed lemon juice
3 Tbsp. soy sauce
2 ½ tsp. ground cumin
Whisk the ingredients together in a small bowl to blend.
Combine the water with the rice in a large saucepan. Bring to a boil. Cover; reduce heat & simmer until tender, about 35 – 45 minutes. Drain if necessary. Transfer rice to a large bowl & fluff with a fork. Cool to room temperature. Mix in green onions, celery, parsley, cashews & currants. Pour over the rice mixture, toss to coat & season with salt & freshly ground black pepper.
**If you would like to see how to toast the nuts, click on the link How To Toast Nuts.
**If you would like to make the chicken, click on the link Tandoori Chicken.
