Persian Rice Salad

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Persian Rice Salad

 

2 (14 oz/392 g) cans vegetable broth

2 cups (480 ml) long-grain brown rice

1-1/2 cups (360 ml) roasted salted cashews, coarsely chopped

1-1/2 cups (360 ml) sliced pitted dates (about 7 oz/196 g)

4 green onions, thinly sliced

1/2 cup (120 ml) olive oil

1/4 cup (60 ml) fresh lemon juice

1/4 cup (60 ml) chopped fresh cilantro

1/4 teaspoon (1.25 ml) ground cinnamon

 

Bring broth to boil in large saucepan over medium-high heat. Mix in

rice. Return to boil. Reduce heat to low, cover, and cook without

stirring until rice is tender, about 40 minutes. Spread out rice in

large baking pan and cool.

 

Transfer rice to large bowl. Add cashews, dates and green onions;

toss to blend. Whisk olive oil, lemon juice, chopped cilantro and

ground cinnamon in small bowl. Add to rice and toss to coat. Season

salad to taste with salt and pepper. (Can be made 2 hours ahead.

Let stand at room temperature.)

 

Makes 8 to 10 servings.