Persian Rice Salad Recipe
Servings: 8
Ingredients
- 2 can vegetable broth - (14 ounce ea)
- 2 c. long-grain brown rice
- 1Â 1/2 c. roasted salted cashews coarsely minced
- 1Â 1/2 c. sliced pitted dates - (abt 7 ounce)
- 4 x green onions thinly sliced
- 1/2 c. extra virgin olive oil
- 1/4 c. fresh lemon juice
- 1/4 c. minced fresh cilantro
- 1/4 tsp grnd cinnamon
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Bring broth to boil in large saucepan over medium-high heat. Fold in rice. Return to boil. Reduce heat to low, cover, and cook without stirring till rice is tender, about 40 min. Spread out rice in large baking pan and cold.
- Transfer rice to large bowl. Add in cashews, dates, and green onions; toss to blend. Whisk extra virgin olive oil, lemon juice, minced cilantro, and grnd cinnamon in small bowl. Add in to rice and toss to coat. Season salad to taste with salt and pepper. (Can be made 2 hrs ahead. Let stand at room temperature.)
- This recipe yields 8 to 10 servings.
- Comments: Nuts, lemon juice, and fresh herbs punch up this terrific side dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 8 servings | |
| Calories 571 | |
| Calories from Fat 231 | 40% |
| Total Fat 26.84g | 34% |
| Saturated Fat 4.49g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 610mg | 25% |
| Potassium 589mg | 17% |
| Total Carbs 80.06g | 21% |
| Dietary Fiber 5.6g | 19% |
| Sugars 32.46g | 22% |
| Protein 8.58g | 14% |
