Spiced Rice Salad
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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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.
Private Notes
Comments
Thank you! Used brown rice, subbing cranberries for apricots and toasting sliced almonds. Very good! Also didn’t have fresh ginger, but used scant teaspoon of powdered; ground my nutmeg and coriander seed in my coffee grinder, so still feeling virtuous.