Triple Rice Salad with Dried Fruits and Nuts

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The blend of rice, fruits and herbs offers up a flavor festival for your taste buds.Use all three types of rice, or just one or two. Wild rice has the strongest, nuttiest flavor.

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Description

Triple Rice Salad with Dried Fruits and Nuts
Recipe Type: Salad
Author: Johnson & Wales University
Serves: 6 servings
Ingredients
  • ½ cup wild rice, rinsed
  • ½ cup long-grain brown rice, rinsed
  • ½ cup white basmati rice, rinsed
  • 4¼ cups water, divided
  • Salt, to taste
  • 1 cup dried cranberries
  • ⅓ cup currants
  • ½ cup dried apricots, diced
  • ¼ cup fresh lemon juice
  • 3 garlic cloves, minced
  • 2 shallots, minced
  • ½ teaspoon salt
  • Fresh ground black pepper, to taste
  • ⅓ cup olive oil
  • ⅔ cup whole pecans
  • 3 scallions, thinly sliced
  • ½ cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh basil, chopped (or 2 teaspoons dried)
Instructions
  1. In three medium-sized saucepans, separately combine rice varieties with water and salt, according to proper ratios (wild rice, cook 50 minutes, 1:4 water; brown rice, cook 30 minutes, 1:3 water; basmati rice, cook 15 minutes, 1:2 water). Cover pans and bring to a simmer; cook appropriate amount of time.
  2. Meanwhile, combine dried cranberries, currants and apricots in a large serving bowl. When rice is cooked, carefully spoon it onto dried fruit and toss just enough to incorporate without making the mixture gummy, a few strokes. Cool completely. (The heat from the rice will plump up the dried fruit.)
  3. Make the dressing: Combine lemon juice, garlic, shallots, salt, pepper and olive oil in a jar with a tight-fitting lid, and shake vigorously.
  4. Gently stir pecans, scallions, parsley, mint and basil into rice mixture. Pour dressing over top, and toss. Chill, and let marinate a few hours before serving. Best served at room temperature.

PER SERVING: 484 CAL; 7G PROTEIN; 21G FAT; 69G CARB (12G SUGARS); 202MG SODIUM; 5G FIBER

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