Wednesday, July 18, 2007

Mediterranean Rice Salad


Salads don't have to be all about lettuce and veggies; sometimes a nice grainy one will do. This is a perfect accompaniment to grilled meats and is nice enough to serve to company or take to a BBQ. I have often left out the currants, but I do like the bit of sweetness that they add to the dish. I like to use fresh orange juice-meaning I buy some really great oranges and then squeeze them myself, but first I like to get a little of their zest into the dressing as well. You could use juice from a tetra pack, but I think the fresh is a little nicer.

Adapted from Canadian Living

1 1/2 cups long grain rice (allergy substitution: try quinoa or sorghum, even barley)
1/4 cup dried currants (optional)
1/4 cup chopped onion (try green onions or even red onion)
2 carrots, peeled and grated
1 zucchini, grated

1/2 cup orange juice
1/4 cup chopped fresh mint
3 tbsp olive oil
2 tbsp rice or wine vinegar
1 tbsp liquid honey
1 tsp salt
3/4 tsp each ground cumin and coriander
1/2 tsp each paprika and pepper

Cook rice as you normally would. Remove from the heat and stir zucchini, onions, currants, and carrots. Set aside. Mix dressing ingredients together in a bowl and pour over salad. Mix well. Cover and refrigerate for about 2 hours or until chilled.

Makes 8 servings
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