Basmati Rice Salad With Currants And Nuts Recipes

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BASMATI RICE SALAD WITH CURRANTS AND NUTS



Basmati Rice Salad with Currants and Nuts image

Categories     Fruit     Nut     Rice     Side     Vegetarian     Currant     Lemon     Pecan     Walnut     Healthy     Vegan     Persian New Year     Parsley     Simmer     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     No Sugar Added     Kosher

Yield Serves 6 to 8 as a side-dish or 4 as a main-course

Number Of Ingredients 12

4 cups water
2 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 tablespoons olive oil
5 tablespoons lemon juice
3 tablespoons soy sauce
2 1/2 teaspoons ground cumin

Steps:

  • 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.

BASMATI RICE SALAD WITH CURRANTS AND NUTS RECIPE - (3.8/5)



Basmati Rice Salad with Currants and Nuts Recipe - (3.8/5) image

Provided by Dunjab

Number Of Ingredients 13

4 cups water
2 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 tablespoons olive oil
5 tablespoons lemon juice
3 tablespoons soy sauce
2 1/2 teaspoons ground cumin
Read More http://www.epicurious.com/recipes/food/views/Basmati-Rice-Salad-with-Currants-and-Nuts-15688#ixzz1Aaqu2CaU

Steps:

  • 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. Read More http://www.epicurious.com/recipes/food/views/Basmati-Rice-Salad-with-Currants-and-Nuts-15688#ixzz1AaqyxMrH

BASMATI RICE WITH SUMMER VEGETABLE SALAD



Basmati Rice with Summer Vegetable Salad image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Rice     Tomato     Side     Picnic     Vegetarian     High Fiber     Lunch     Pea     Radish     Squash     Summer     Healthy     Low Cholesterol     Vegan     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 to 4 servings

Number Of Ingredients 11

1 small shallot, chopped
2 tablespoons chopped flat-leaf parsley
2 tablespoons red wine vinegar
2 teaspoons fresh thyme leaves
Kosher salt, freshly ground pepper
1/3 cup extra-virgin olive oil
2 cups cooked basmati rice, cooled
2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
3/4 cup torn mixed leafy greens, sprouts, and herbs
1/3 cup chopped red, yellow, or white onion or scallions
2 tablespoons toasted pine nuts (optional)

Steps:

  • Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.
  • Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.

BROWN BASMATI RICE SALAD WITH CELERY, CRANBERRIES AND WALNUTS



Brown Basmati Rice Salad With Celery, Cranberries and Walnuts image

A nice salad with an oriental flavour based on my black rice salad recipe: http://www.recipezaar.com/recipe/black-rice-salad-418440

Provided by zenveg

Categories     Rice

Time 40m

Yield 1 bowl, 6 serving(s)

Number Of Ingredients 12

1 1/4 cups uncooked brown basmati rice
1/2 teaspoon salt
2 -3 stalks celery (medium size, finely chopped)
100 g dried cranberries (the sweetend kind)
1/2 cup walnuts (dry roasted for a few minutes and coarsly chopped)
2 tablespoons peanut oil
1 tablespoon walnut oil
1 1/2 tablespoons sherry wine vinegar
2 teaspoons fresh ginger (grated)
1 -2 teaspoon liquid honey
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)

Steps:

  • Rinse the brown basmati rice with cold water in a sieve.
  • Put the drained basmati rice in a saucepan, poor plenty of boiling water over the rice, add the salt and cook the rice according to the package directions so they still have "a bit of a bite".
  • Rinse the cooked rice with cold water in a sieve, drain it thoroughly then pour into a bowl.
  • Add the chopped walnuts, cranberries and celery.
  • Mix the ingredients for the vinaigrette and poor over the rice salad.

Nutrition Facts : Calories 279.8, Fat 14.3, SaturatedFat 1.8, Sodium 304.7, Carbohydrate 34.6, Fiber 3, Sugar 2.5, Protein 4.7

BASMATI AND WILD RICE SALAD



Basmati and Wild Rice Salad image

This can be easily doubled or tripled for a buffet. Serve it with beef tenderloin and you've got yourself a first class meal!

Provided by Grace Lynn

Categories     Rice

Time 2h

Yield 6 serving(s)

Number Of Ingredients 14

4 cups cold water
4 teaspoons salt
1/2 cup wild rice
1 1/2 cups basmati rice
2 inches fresh ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cumin
2 -3 tablespoons fresh lemon juice
1/2 cup peanut oil
salt & freshly ground black pepper
1/2 cup chopped green onion
1/2 cup dried currant, soaked in
1/2 cup marsala, until soft (20 minutes)
1/3 cup toasted pine nuts

Steps:

  • To cook the rice, bring 1 1/2 cups of the water and 2 teaspoons of the salt to a boil in a medium saucepan.
  • Add the wild rice, reduce heat to low, cover and simmer until the rice is tender, about 1 hour.
  • Combine the basmati rice and the remaining 2 1/2 cups water in a medium saucepan.
  • Let sit for 1 hour.
  • Then bring to a boil, add the remaining 2 teaspoons salt and the ginger, reduce heat to low, cover and simmer until the rice has absorbed all of the water and is tender, about 15 minutes.
  • Discard the ginger.
  • To make the vinaigrette, combine the nutmeg and cumin in a small bowl and whisk in the lemon juice.
  • Add the oil and season with salt and pepper.
  • To finish the salad, combine the wild rice and basmati rice while still warm in a large bowl.
  • Toss the vinaigrette with the rice, then stir in the green onions, currants and any remaining Marsala, and nuts.
  • Adjust the seasoning.
  • Serve at room temperature.

Nutrition Facts : Calories 550.6, Fat 24.8, SaturatedFat 3.8, Sodium 1565.4, Carbohydrate 59.5, Fiber 3.8, Sugar 10.2, Protein 7.4

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