When most people think of salads, they think of something green and leafy. This recipe makes a great side dish to grilled meats on the deck, and while kids will love the rice, there's a bit of vegetable thrown in for good measure. Chewy currants add a bit of texture and sweetness, but I often leave them out. You can keep this for a day or two after it's made and it makes a great addition to a lunch box, but it really is at it's best when it's fresh. Try substituting fresh basil for the mint if you don't have any handy or have lots growing in your garden.
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 for some color)
2 carrots, peeled and grated
1 zucchini, grated
1/2 cup orange juice
1/4 cup chopped fresh mint
3 tbsp olive oil
2 tbsp rice or wine vinegar
1 tbsp liquid honey
1/2 tsp salt
3/4 tsp each ground cumin and coriander
1/2 tsp each paprika and pepper
Cook rice as you normally would. Remove from the heat and allow to sit, uncovered, for a few minutes until cooled to room temperature. Once it's cooled, empty the rice into a large bowl and stir in the zucchini, onions, currants, and carrots. Set aside.
In a small bowl, whisk the dressing ingredients together and pour over salad, mixing as you go. Cover the salad with cling film and refrigerate for about 2 hours or until chilled.
Makes 8 servings
Adapted from Canadian Living