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Editors' Pick

Rice Salad With Fruit and Nuts

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“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.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Half fill a large saucepan with water and bring to a boil.
  2. 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.
  3. Drain in strainer and place in a bowl.
  4. Meanwhile, heat the oil in a saucepan, add onion and garlic and cook gently for 5 minutes.
  5. 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.
  6. 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.
  7. Taste and add more lemon juice if necessary. Serve.

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