Basmati Rice Salad with Currants and Nuts

I’m in love with this recipe. The flavors are so lively. It’s the kind of dish that you want to continue picking at long after dinner is over. I’m sure I’ve made it at least three times in the last month. And with good reason… it’s fairly simple, I usually have most of the ingredients on hand, and last, but not least, it rates high on the “enjoyable leftovers” scale.

It makes quite a bit so I usually serve it as the main course with a simple spring mix salad and some crusty bread.

Basmati Rice Salad with Currants and Nuts

4 cups water
2 cups (brown) basmati rice
1 1/3 cups thinly sliced green onions
1 1/2 cups thinly sliced celery
3/4 cup minced fresh parsley
3/4 cup chopped pecans
1/2 cup dried currants
1/2 cup chopped walnuts
5 tablespoons olive oil
5 tablespoons lemon juice
3 tablespoons soy sauce
2 1/2 teaspoons ground cumin

1. Combine 4 cups water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary.

2. Transfer rice to large bowl. Fluff with fork. Mix in green onions, celery, parsley, pecans, currants and walnuts.

3. Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat. Season to taste with salt and pepper and serve.

Serves 6 to 8 as a side-dish or 4 as a main-course.
Bon Appétit and epicurious.com
November 1998
Mother’s Market and Kitchen, Costa Mesa CA

Cook’s Notes:

  • Skip Step 1 and use a rice cooker, if you have one
  • The lemon juice was a little strong—might be better with just 3 TBS
  • Before chopping, I recommend toasting the nuts in a pan for 2-4 minutes, or until golden
  • Dried cranberries (Craisins) are just as good, if not better than currants
  • I’ve never used brown basmati rice, only regular, and it’s still great

A fantastic autumn meal!

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