Spiced Rice Salad

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Cooking time: About 30 minutes
Prep time: About 1 hour

Makes: 12 servings

    

Ingredients

• 2 cups   basmati rice
• 6 cups   water
• 1/2 cup  golden raisins
• 1/2 cup  dried apricots, chopped
• 1/2 cup  almonds or pine nuts
• 1           stalk celery, finely chopped
• 1           medium red onion, finely diced
• 1           bell pepper, finely diced
• 2           lemons, zest from
• 1           avocado, chopped
• 1/2      bunch cilantro, minced

Dressing

• 2       cloves garlic, minced
• 1/4 t.   salt
• 3/4 t.   cumin
• 2 T.     rice vinegar
• 6 T.     mild olive oil
• 2       lemons, juice from

    

Directions

1. Boil water. Add rice and simmer on lowest heat 25 minutes. Set aside to cool.
2. Spread nuts on cookie sheet. Roast 12 minutes in 325 deg. F oven. Don't let them burn.
3. Mix the dried fruit, lemon, celery, onion, cilantro and bell pepper with the cooked rice.
       (You can prepare to this stage before it's time to serve.)
4. Mix the dressing with the cooked rice.
5. Mix in the nuts, avocado, and 1/2 of cilantro. Garnish with remaining cilantro.

Good served on a bed of lettuce with canned tuna and sliced tomatoes.

Based on a recipe supplied by Anne Jennings, August, 2003.

 

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