Persian Rice Salad.
July 11th, 2009
This light and fruity rice salad is excellent to take to a picnic or bbq.
Makes a large bowl.
Ingredients.
- 1/2 cup of wild rice
- 1 1/2 cups of basmati rice
- 1/4 cup of orange juice
- 1 tablespoon of orange zest
- 1/2 cup roasted almonds, sliced in half
- 1/2 cup of currants
- 2 small red chilies thinly sliced
- A handful of flat leaf parsley, roughly chopped
- Pepper
- Olive oil
Method.
n a saucepan put the wild rice on to simmer in plenty of water until the grains are tender – for about 30-40 minutes. Be careful, if the water becomes too hot the grain will split. Strain the rice.
In another saucepan heat about a tablespoon of olive oil. Add the basmati rice and coat well with the oil. Add 3 1/2 cups of warm water and bring to the boil. Add the orange juice, zest, a little salt and about a 1/2 teaspoon of pepper. Cover and leave to simmer for at least 15 minutes, until the rice is dry and cooked.
When the basmati rice has cooled a little add all the ingredients together in a bowl and serve.