Basmati Rice Salad with Currants and Nuts Recipe

Name: Basmati Rice Salad with Currants and Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Combine 4 cups water and rice in large saucepan.
2
Bring to boil.
3
Cover; reduce heat and simmer until tender, about 35 minutes.
4
Drain if necessary.
5
Transfer rice to large bowl.
6
Fluff with fork.
7
Cool.
8
Mix in green onions, celery, parsley, pecans, currants and walnuts.
9
Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend.
10
Pour over rice salad; toss to coat.
11
Season to taste with salt and pepper and serve.

821

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups water, 2 cups brown basmati rice, 1 1/3 cups thinly sliced green onions, 1 1/2 cups thinly sliced celery, and more.

Yes, Basmati Rice Salad with Currants and Nuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Basmati Rice Salad with Currants and Nuts

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