Rice with Currants and Nuts

[Guest guest]

This is good enough to be considered a dessert.

Alvii

 

Rice with Currants and Nuts

 

4 cups water

2 cups basmati or jasmine rice (not instant rice)

1 1/3 cups thinly sliced green onions tops & bottoms

1 1/2 cups thinly sliced celery

3/4 cup minced fresh parsley

3/4 cup chopped pecans

1/2 cup dried chopped fruit (raisins, cranberries, cherries, dates ot currants)

1/2 cup chopped walnuts

5 tablespoons olive oil

5 tablespoons lemon juice

3 tablespoons soy sauce

2 1/2 teaspoons ground cumin

 

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.

Serves 6 to 8.