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Ease of Preparation: Easy
Preparation Time: 20 min
refrigerate 1 hr before serving
Servings: 4
Recipe By: Robin Robertson
From: One-Dish Vegetarian Meals
Used with permission of Harvard Common Press
Other Grains
Carrot and Raisin Rice Salad with Cashews
Brown basmati rice adds substance to this slightly sweet salad, inspired by the popular carrot and raisin combination found at many salad bars.
Ingredients
3 cups cold cooked brown basmati rice
2 large carrots, finely shredded
3/4 cup golden raisins
1/4 cup chopped scallions
1 tablespoon fresh lemon juice
1/2 cup fresh orange juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup safflower oil
Boston lettuce leaves, for serving
1/2 cup chopped cashews, for garnish
2 large carrots, finely shredded
3/4 cup golden raisins
1/4 cup chopped scallions
1 tablespoon fresh lemon juice
1/2 cup fresh orange juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup safflower oil
Boston lettuce leaves, for serving
1/2 cup chopped cashews, for garnish
Directions
In a large bowl, combine the rice, carrots, raisins, and scallions. Set aside.
In a small bowl, whisk together the lemon juice, orange juice, cinnamon, allspice, salt, and pepper. Add the oil in a slow, steady stream, whisking constantly until emulsified and smooth. Pour the dressing over the salad and toss gently to combine. Cover the salad and refrigerate for at least 1 hour before serving.
To serve, line a shallow serving bowl with lettuce leaves, mound the salad in the center, and garnish with the cashews.
In a small bowl, whisk together the lemon juice, orange juice, cinnamon, allspice, salt, and pepper. Add the oil in a slow, steady stream, whisking constantly until emulsified and smooth. Pour the dressing over the salad and toss gently to combine. Cover the salad and refrigerate for at least 1 hour before serving.
To serve, line a shallow serving bowl with lettuce leaves, mound the salad in the center, and garnish with the cashews.
