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Ingredients
- 4 c. water
- 2 c. brown basmati rice
- 1Â 1/3 c. thinly-sliced green onions
- 1Â 1/2 c. thinly-sliced celery
- 3/4 c. chopped fresh parsley
- 3/4 c. minced pecans
- 1/2 c. dry currants
- 1/2 c. minced walnuts
- 5 Tbsp. extra virgin olive oil
- 5 Tbsp. lemon juice
- 3 Tbsp. soy sauce
- 2Â 1/2 tsp grnd cumin
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Combine 4 c. water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer till tender, about 35 min. Drain if necessary. Transfer rice to large bowl. Fluff with fork. Cold. Fold in green onions, celery, parsley, pecans, currants and walnuts.
- Whisk extra virgin olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat. Season to taste with salt and pepper and serve.
- This recipe yields 6 to 8 side-dish or possibly 4 main-course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 424g | |
| Recipe makes 4 servings | |
| Calories 680 | |
| Calories from Fat 277 | 41% |
| Total Fat 32.09g | 40% |
| Saturated Fat 3.98g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 703mg | 29% |
| Potassium 573mg | 16% |
| Total Carbs 91.0g | 24% |
| Dietary Fiber 6.6g | 22% |
| Sugars 14.28g | 10% |
| Protein 11.45g | 18% |
