Almond and currant rice salad
Almond and currant rice salad combines brown rice with toasted almonds, sweet currants, and fresh basil, all dressed in a tangy orange vinaigrette with cumin and cinnamon. This nutritious dish is perfect as a side or light main course, balancing earthy, nutty, and fruity flavors.
Cook time 20 min
Prep time 10 min
Ingredients:
1 cup brown rice3 shallots
1/3 cup almonds
1/2 cup currants
1/2 cup basil leaves
1 tsp ground cumin
1 tsp cinnamon
1/3 cup orange juice
1/2 cup olive oil
1 tsp vinegar
Almond and currant rice salad is a delightful and nutritious dish that combines the earthy flavors of brown rice, the nutty crunch of almonds, and the sweet tang of currants. Infused with aromatic spices like cumin and cinnamon and dressed with a refreshing blend of orange juice, olive oil, and vinegar, this salad is a perfect balance of flavors and textures. It's an excellent choice for a healthy side dish or a light main course.
Instructions:
- Rinse 1 cup of brown rice under cold water.
- In a medium saucepan, bring 2 cups of water to a boil.
- Add the rinsed rice to the boiling water.
- Cover with a lid, reduce the heat to low, and let it simmer for about 40-45 minutes, or until the rice is tender and the water is absorbed.
- Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork and set aside to cool.
- While the rice is cooking, finely slice the 3 shallots.
- Heat a small frying pan over medium heat.
- Toast the 1/3 cup almonds in the frying pan, stirring frequently, until they are lightly browned and fragrant (about 3-5 minutes). Be careful not to let them burn.
- Set the toasted almonds aside to cool.
- In a small bowl, combine 1 tsp ground cumin, 1 tsp cinnamon, 1/3 cup orange juice, 1/2 cup olive oil, and 1 tsp vinegar.
- Whisk until all ingredients are well mixed and emulsified.
- In a large mixing bowl, combine the cooked and cooled rice, sliced shallots, toasted almonds, and 1/2 cup currants.
- Add 1/2 cup fresh basil leaves, roughly torn into smaller pieces.
- Pour the dressing over the rice mixture.
- Gently toss everything together until the rice salad is well mixed and all the ingredients are evenly coated with the dressing.
- Taste and adjust seasoning if necessary.
- Transfer the salad to a serving bowl or platter.
This Almond and currant rice salad is not only easy to prepare but also packed with nutritious ingredients. The combination of brown rice, almonds, currants, basil, and a zesty dressing makes for a flavorful and satisfying dish. Whether you're serving it as a side at a family gathering or enjoying it as a light meal, this salad is sure to impress with its unique and delightful taste.
Almond and currant rice salad FAQ:
The cooking time for brown rice in this recipe is approximately 40-45 minutes. After bringing the water to a boil, add the rinsed rice, cover, and reduce heat to low. Let it simmer until the rice is tender and the water has absorbed.
Leftover salad can be stored in an airtight container in the refrigerator for up to 3-4 days. It's best enjoyed chilled, but you can let it come to room temperature before serving if desired.
Yes, you can substitute white rice for brown rice, but adjust the cooking time accordingly. White rice typically cooks in about 15-20 minutes. Be mindful of the texture difference; brown rice is nuttier and chewier.
If you don’t have currants, you can substitute them with raisins or dried cranberries. Both options will provide a similar sweetness and texture to the salad.
Brown rice is fully cooked when it's tender and the water is absorbed. You can check it by tasting some; it should be firm yet tender, without any crunch.
Cooking Tips:
- Rinse the brown rice thoroughly before cooking to remove excess starch and to achieve a fluffier texture.
- To enhance the flavor of almonds, toast them in a dry skillet over medium heat for a few minutes until they are golden brown and aromatic.
- Allow the rice to cool completely before mixing it with the other ingredients to prevent the basil leaves from wilting and to maintain the crunchiness of the almonds.
- Adjust the seasoning and dressing according to your taste preferences. You can add more orange juice for sweetness or additional vinegar for a tangier flavor.
- For an added burst of freshness, garnish the salad with extra chopped basil leaves just before serving.
Nutrition Facts
6 ServingsCalories 240kcal
Protein 5g
Carbohydrates 44g
Fiber 3.63g
Sugar 11g
Fat 24g
More recipes
Baby kale and blackberry salad with almonds and rosemary
A refreshing baby kale salad with blackberries, avocado, and toasted almonds.
05 May 2026Skillet potatoes with olives and lemon
Crispy skillet potatoes with olives and lemon zest.
05 May 2026Mediterranean tofu hummus sandwich
A quick and healthy Mediterranean tofu hummus sandwich.
05 May 2026Braised asparagus and zucchini with fetta
Delicious braised asparagus and zucchini with feta in chicken gravy.
05 May 2026Tomato soup with olive & caper pistou
Hearty tomato soup topped with olive and caper pistou.
05 May 2026