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Rice Salad With Currants

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  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)

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: 
Side Dish

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Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2564 Calories from Fat 1083

% Daily Value*

Total Fat 124 g191.2%

Saturated Fat 15.5 g77.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2975 mg124%

Total Carbohydrates 327 g109%

Dietary Fiber 14.5 g57.9%

Sugars 5.8 g

Protein 37 g73.6%

Vitamin A 114.5% Vitamin C 108.9%

Calcium 39.3% Iron 75.2%

*Based on a 2000 Calorie diet

Rice Salad With Currants Recipe