Rice Salad With Currants Recipe
Ingredients
| Rice grain | 2 Cup (16 tbs) | |
| Pine nuts | 1/3 Cup (16 tbs) | |
| Scallions | 4 | |
| Olive oil | 6 Tablespoon | |
| White wine vinegar | 3 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1/3 cup currants or raisins | ||
| Mint | 1/2 Cup (16 tbs), shredded | |
Directions
1. Preheat oven to 350°. Cook rice according to package directions. Transfer to a large bowl and let cool, tossing occasionally.
2. Meanwhile, in a dry medium frying pan, toast pine nuts over medium heat 2 to 3 minutes, or until fragrant and lightly browned, shaking pan frequently. Set aside to cool.
3. Trim scallion greens down to 3 inches. Cut remaining white and green of scallion into 1/2-inch pieces.
4. In a small bowl, combine olive oil, vinegar, salt, and pepper. Beat with a fork to blend.
5. Add scallions, currants or raisins, and mint to rice. Toss gently to mix. Pour dressing over salad and toss again.
2. Meanwhile, in a dry medium frying pan, toast pine nuts over medium heat 2 to 3 minutes, or until fragrant and lightly browned, shaking pan frequently. Set aside to cool.
3. Trim scallion greens down to 3 inches. Cut remaining white and green of scallion into 1/2-inch pieces.
4. In a small bowl, combine olive oil, vinegar, salt, and pepper. Beat with a fork to blend.
5. Add scallions, currants or raisins, and mint to rice. Toss gently to mix. Pour dressing over salad and toss again.
Chef
