Spiced Rice Salad
- Total Time
- 30 minutes
- Rating
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Ingredients
- 1½cups basmati rice
- 12- to 3-inch piece ginger, peeled and bruised
- 2¾cups cold water
- ½teaspoon salt
- ½teaspoon freshly ground black pepper
- ½teaspoon ground nutmeg
- ½teaspoon ground coriander seed
- ¼cup fresh lemon juice
- 1medium shallot, peeled and chopped fine
- 2tablespoons olive oil
- ½cup currants or black raisins, plumped in hot water and drained
- 4fresh ripe apricots, quartered, or 8 dried, plumped in hot water and drained
- ⅓cup toasted sliced almonds
Nutritional analysis per serving (4 servings)
480 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 83 grams carbohydrates; 5 grams dietary fiber; 17 grams sugars; 9 grams protein; 313 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine rice, ginger and water in a large, heavy saucepan and bring to a boil. Cover, reduce heat to medium-low and simmer until tender, but not soft, about 15 minutes. Drain, discard the ginger and transfer the rice to a large glass or ceramic bowl.
- Step 2
Season rice with salt, pepper, nutmeg and coriander. Add lemon juice, shallot and olive oil; toss to combine. Stir in currants and apricots. Divide among 4 bowls, garnish with toasted almonds and serve.
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