Moroccan Rice Salad

Number of Servings: 4-6

Salad Ingredients:

¾ cup (185 mL) white or brown long grain rice or basmati rice, uncooked

¼ cup (60 mL) chopped green onions
¼ cup (60 mL) finely chopped red onion
¼ of a green pepper, diced
1 carrot, grated
½ cup (125 mL) sliced or slivered almonds
1/3 cup (85 mL) chopped dates and/or raisins

2 tablespoons (30 mL) chopped fresh mint
¼ cup (60 mL) chopped fresh cilantro

Vinaigrette:

1/3 cup (85 mL) fresh orange juice
2 teaspoons (10 mL) honey
1 tablespoon (15 mL) orange zest
1 tablespoon (15 mL) apple cider vinegar
½ teaspoon (2.5 mL) ground coriander
½ teaspoon (2.5 mL) ground cumin
3 tablespoons (45 mL) vegetable or grapeseed oil
Sea salt; freshly ground black pepper

Method:

1. Prepare rice: Bring a pot of water to a boil; add some salt; add rice. Cook, over low heat, until rice is tender (15 -20 minutes, depending on the type of rice -check package recommendations).
2. While rice is cooking, prepare vinaigrette: Reduce orange juice to 2 tablespoons by simmering it in a small saucepan over medium-low heat. Remove from heat; add honey and orange zest. Allow to cool. Add vinegar, coriander, and cumin. Whisk in oil. Season to taste.
3. When rice has completed cooking, drain; give it a quick rinse under cold water; and spread on a parchment-lined baking sheet to cool and dry out a little more (5-10 minutes). Place in a salad bowl, and stir in 2-3 tablespoons of vinaigrette. Refrigerate to cool completely (1/2 hour).
4. Add onions, green peppers, grated carrot, almonds and dried fruit to the rice.
5. Pour remaining vinaigrette over salad and stir to fully combine. Refrigerate for about 1 hour before serving.   If salad has been refrigerated longer than an hour, let it come to room temperature before serving.
6. Just before serving, fold in chopped herbs.

Questions and comments are always welcome   alex@chilipeppersandpears.com ^[1]