Salad Recipes: Rice 16 by Recipe Cottage

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	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).