Editors' Pick
Rice Salad With Fruit and Nuts
"My husband's adviser fixed this salad as a side dish one evening when we went to her house for dinner. After I took the first bite, I asked her if she would give me a copy of the recipe. I feel that the salad is best eaten fresh."
photo by Jonathan Melendez
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 1⁄4 cups basmati rice
- 1⁄4 teaspoon turmeric
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 cup blanched almond
- 1⁄2 cup pine nuts
- 1 lemon, juice of
- 2⁄3 cup apricot, sliced
- 1⁄3 cup sultana
- 3 tablespoons coriander, chopped
directions
- Half fill a large saucepan with water and bring to a boil.
- Rinse rice in a sieve until water runs clear, then add rice and turmeric to the pan and boil, uncovered for 10-12 minutes, until rice is tender.
- Drain in strainer and place in a bowl.
- Meanwhile, heat the oil in a saucepan, add onion and garlic and cook gently for 5 minutes.
- Turn up the heat, add the almonds and pine nuts and cook for 5 minutes longer, stirring often, until onion and nuts are golden brown.
- Add the onion mixture to the rice, along with 1 tablespoon of lemon juice (which will immediately turn the rice bright primrose yellow), the apricots, coriander, salt, and pepper.
- Taste and add more lemon juice if necessary. Serve.
Questions & Replies
-
Am I overlooking where it says to add the sultana?
Reviews
-
I absolutely loved this rice recipe so much. The fruit and nuts added such a nice texture and taste to the dish. It's a great side dish to any meal. -
Yummy side dish! All the ingredients work together well flavour wise and provide a great texture. I'm not sure the dish would work if you left out any of the ingredients. They all play off one another to really make a complete dish. Thanks misscrys79! Made for PAC Fall 2008.
RECIPE SUBMITTED BY
I am originally from the Pacific Northwest but was transplanted to the east coast when my hubby went back to school to get his Ph.D. My husband and I are parents to two boys that we fondly refer to as "Search & Destroy" and our golden retriever, Sydney. I'm a stay-at-home mom and have just started homeschooling our children.
I L-O-V-E to cook and bake. Honestly, I think I pretty much always have--it is something I inherited from my mom. :) She is the one who taught me to not be afraid to make a recipe, and when I'm not sure what a term means, to look it up (or ask someone who knows to talk me through it). My friends Lisa, Sharon and Shannon have also taught me a lot too (you'll see a few recipes that I've posted that I have received from these lovely ladies). And, I'd say that my experience as a prep cook for a brew pub in college taught me quite a bit too. :)
I also like to make jam, to bake my own fresh loaves of whole wheat bread from flour that I have ground myself, and to preserve fruits and vegetables like my Grams taught me. Gardening is a new-found hobby of mine, and preparing foods with fresh fruits that I have harvested is so rewarding!
I love my Oregon Ducks and am a proud alumnae of the University of Oregon.
When we have a ladies' event at my church, I'm generally involved in the food aspect, in one way or another. The recipes I'm best-known for are my dessert recipes.
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