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 [1] for the mint if you don't have any handy or have lots growing in your garden [2].
Ingredients:
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
Dressing:
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