Mediterranean Rice Salad

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Mediterranean Rice Salad

1 1/2 cups long grain rice

1/4 cup dried currants (optional)

1/4 cup chopped onion (try green onions or even red

onion)

2 carrots, peeled and grated

1 zucchini, grated

Dressing:

1/2 cup orange juice

1/4 cup chopped fresh mint (we have substituted lemon

balm or basil and it was yummy), or 1 tsp dried

3 tbsp olive oil

2 tbsp rice or wine vinegar

1 tbsp liquid honey

1 tsp salt

3/4 tsp each ground cumin and coriander (cardamom)

1/2 tsp each paprika and pepper

 

 

 

 

Cook rice as you normally would. Remove from the heat

and stir zucchini, onions, currants, and carrots. Set

aside. Mix dressing ingredients together in a bowl and

pour over salad. Mix well. Cover and refridgerate for

about 2 hours or until chilled.

Makes 8 servings

 

Source: ScatterMom posted to Recipes From the Cookie

Jar, 07.18.07

Formatted by Chupa Babi: 10.01.07

 

ScatteredMomNote: Taken from the July 1999 Canadian

Living magazine, this is a great warm weather salad. I

used Thai Jasmine rice but any long grain white rice

will do.

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