You are here

Rice Salad With Currants

admin's picture
Ingredients
  Long grain rice 2 Cup (32 tbs)
  Pine nuts 1⁄3 Cup (5.33 tbs)
  Scallions 4
  Olive oil 6 Tablespoon
  White wine vinegar 3 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Currants/Raisins 1⁄3 Cup (5.33 tbs)
  Shredded mint 1⁄2 Cup (8 tbs) (Use Fresh)
Directions

1. Preheat oven to 350°. Cook rice according to package directions. Transfer to a large bowl and let cool, tossing occasionally.
2. Meanwhile, in a dry medium frying pan, toast pine nuts over medium heat 2 to 3 minutes, or until fragrant and lightly browned, shaking pan frequently. Set aside to cool.
3. Trim scallion greens down to 3 inches. Cut remaining white and green of scallion into 1/2-inch pieces.
4. In a small bowl, combine olive oil, vinegar, salt, and pepper. Beat with a fork to blend.
5. Add scallions, currants or raisins, and mint to rice. Toss gently to mix. Pour dressing over salad and toss again.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Ingredient: 
Rice
Interest: 
Everyday

Rate It

Your rating: None
3.95
Average: 4 (12 votes)