Name: Moroccan rice salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 1 1/2 cup (300g) brown long grain rice; 6 spring onions (shallots), finely chopped; 1 preserved lemon, finely chopped, or grated rind of 1 lemon; 1/3 cup (55g) toasted almonds, coarsely chopped; 1/3 cup (80ml) lemon juice; 1/3 cup (80g) fresh dates, chopped; 2 tablespoon torn mint; 2 teaspoon grated orange rind; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/4 cup (60ml) olive oil

Moroccan rice salad

Rice salad is a staple side dish at barbecues, and this recipe infuses brown rice with Moroccan-inspired flavours and ingredients.

Serves 8

Prep

10M

Cook

40M

Total

50M

Ingredients

1 1/2 cup (300g) brown long grain rice

6 spring onions (shallots), finely chopped

1 preserved lemon, finely chopped, or grated rind of 1 lemon

1/3 cup (55g) toasted almonds, coarsely chopped

1/3 cup (80ml) lemon juice

1/3 cup (80g) fresh dates, chopped

2 tablespoon torn mint

2 teaspoon grated orange rind

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 cup (60ml) olive oil

Method

1.Cook rice according to packet directions. Drain.

2.Place warm rice in a large bowl. Add remaining ingredients, except oil. Season to taste.

3.Toss to combine, adding just enough oil to moisten rice. Serve salad warm or at room temperature.

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