Brown Rice Salad with Cumin and Currants

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Brown Rice Salad with Cumin and Currants

 

 

1 1/2 cups brown long-grain rice

1/3 cup pine nuts

1/3 cup sunflower seed kernels

3 teaspoons ground cumin

lOO g (3 1/2 oz) currants

5 green onions, diagonally sliced

1/2 cup fresh coriander (cilantro) leaves

 

Dressing:

 

finely grated rind of 1 orange

2 tablespoons (8 tsp) fresh orange juice

1 1/2 tablespoons (4 1/2 tsp) olive oil

 

 

1. Preheat oven to 180 C (350 F).

 

2. Cook rice according to directions on packet. Drain, rinse under

cold running water, drain well. Place into a large bowl.

 

3. Spread pine nuts, sunflower seeds and cumin on an oven tray. Place

in the oven for 5 to 8 minutes, shaking the tray once during cooking,

or until all ingredients are toasted and aromatic.

 

4. To make dressing: Place all ingredients into a screw-top jar and

shake well to combine.

 

5. Add dressing, toasted nuts mixture, currants and green onions to

rice. Toss together to combine. Cover and refrigerate until cooled to

room temperature.

 

6. When ready to serve, stir coriander (cilantro) leaves through rice

mixture.

 

 

Serve at room temperature as an accompaniment or a light meal on its

own.

 

 

Serves 4 to 6 (as an accompaniment).