Seeds and pine nuts give a satisfying crunch to this flavorsome rice salad.
Ingredients (serves 4)
- 1½ cups brown long-grain basmati rice
- 1/3 cup pine nuts
- 1/3 cup sunflower seed kernels
- 3 teaspoons ground cumin
- 100g currants
- 5 green onions, diagonally sliced
- ½ cup fresh coriander leaves
- finely grated rind of 1 orange
- 2 tablespoons fresh orange juice
- 1½ tablespoons olive oil
Preheat oven to 180°C. Cook rice according to directions on packet. Drain, rinse under cold running water, drain well. Place into a large bowl.
Spread pine nuts, sunflower seeds and cumin on an oven tray. Place in the oven for 5 to 8 minutes, shaking the tray once during cooking, or until all ingredients are toasted and aromatic.
To make dressing: Place all ingredients into a screw-top jar and shake well to combine.
Add dressing, toasted nuts mixture, currants and green onions to rice. Toss together to combine. Cover and refrigerate until cooled to room temperature.
When ready to serve, stir coriander leaves through rice mixture. Serve at room temperature as an accompaniment, or a light meal on its own.