Mediterranean Rice Salad

This recipe is from my July 1999 Canadian Living magazine. company have raved over it, and we enjoy it with grilled meats or a nice summer dinner. If you don't have fresh mint on hand, lemon balm or basil will do.

1 1/2 cups long grain rice

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

Dressing:

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