Recipe

Moroccan rice salad

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

  • 10 mins preparation
  • 40 mins cooking
  • Serves 8
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Ingredients

Moroccan rice salad
  • 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

Moroccan rice salad
  • 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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