Spicy Rice Salad

Name: Spicy Rice Salad
Ingredients: 1 1/2 c. water; 1 tsp. salt; 3/4 c. raw long grain brown rice; 1 Tbsp. fresh ginger, minced; 1/2 c. dried currants; boiling water; 1/4 c. red onion, finely chopped; 1/4 c. pistachio nuts, toasted; 1/4 c. extra virgin olive oil; 3 Tbsp. spice sherry vinegar; 1/2 tsp. ground allspice; 1/4 tsp. ground nutmeg; 1/4 tsp. ground cinnamon; salt and freshly ground black pepper to taste

14 ingredients

7 steps

Ingredients

1 1/2 c. water
1 tsp. salt
3/4 c. raw long grain brown rice
1 Tbsp. fresh ginger, minced
1/2 c. dried currants
boiling water
1/4 c. red onion, finely chopped
1/4 c. pistachio nuts, toasted
1/4 c. extra virgin olive oil
3 Tbsp. spice sherry vinegar
1/2 tsp. ground allspice
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
salt and freshly ground black pepper to taste

Directions

1

Combine water and salt in a saucepan; bring to a boil over medium-high heat.
2

Stir in rice and ginger; return to a boil. Cover, reduce heat to low and simmer for 45 minutes, or until tender.
3

Place currants in a small bowl; cover with boiling water. Let sit for 20 minutes, then drain.
4

In a large, nonreactive bowl, combine rice, currants, red onion, pistachios, olive oil, vinegar, allspice, nutmeg, cinnamon, salt and pepper.
5

Toss until all ingredients are coated.
6

Cover; refrigerate for several hours before serving to allow flavors to blend.
7

Serves 4.