Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Salad Recipes >> Rice 16

Print this Recipe    Rice 16

Spiced Rice Salad

1 3/4 cups long grain rice, preferably basmati
1/4 cup oil
1 teaspoon finely chopped ginger
1 teaspoon each ground coriander and cumin
about 3 1/2 cups chicken stock
2 teaspoons salt
1/2 cup currants, soaked in enough water to barely cover
1/2 cup sliced dried apricots, soaked in enough water to barely cover
1/2 cup finely chopped spring onions
1/2 cup toasted slivered almonds
extra apricots, soaked and sliced and toasted almonds

1 tablespoon grated orange rind
about 1/2 cup olive oil
1 tablespoon lemon juice
salt and freshly gound pepper

Use a large pan to cook rice. Heat 1/4 cup oil and saute rice with
the ginger and spices for a few minutes, stirring. Add the stock
and salt and bring to boil, stirring once. Reduce heat to low,
cover and cook for 20-25 minutes without stirring. When cooked,
fluff up with fork and leave uncovered until cold. Beat dressing
ingredients until combined and add to rice with the drained dried
fruits, little at a time, tossing lightly but thoroughly to distribute
evenly. Lastly add toasted almonds and spring onions. Garnish with
extra dried apricots and almonds.

Note: Australian measure

1 cup is 250ml, and 1 tablespoon is 20ml (4 teaspoons).

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.