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Basmati Rice Salad Recipe
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To make Basmati Rice Salad for 6 people you will need
Ingredients
| 6 3/4 | oz | wild-rice | | 56 | fl oz | Water | | | Salt | | 3 1/4 | oz | Basmati-rice | | 6 | fl oz | Tangerine-juice | | 2 1/2 | oz | dried-currants | | 3 | | Tangerines | | | Champagne wine vinegar | | 2 | tablespoons | Light olive oil | | 2 | tablespoons | Pine nuts; toasted |
Instructions
Place the Wild rice in a large pan and cover with water, add 1/2
teaspoon salt and bring to a boil.
Reduce the heat to a simmer and cover
and cook until the grains are tender but still chewy, about 30 to 35
minutes.
Bring the remaining water to a boil in a medium-size saucepan and add
the basmati rice and 1/2 teaspoon salt. Cook for 8 to 10 minutes, until
just tender. Drain and cool, then add to the wild rice.
In a small saucepan over medium heat, heat the tangerine juice just to
boiling; pour over the currants to plump them. Peel and section the
tangerines, removing the seeds and threads.
Toss the rice with the currants, tangerine juice, 1/2 tablespoon Champagne
vinegar, and the olive oil. If necessary, adjust the seasoning with salt
and a splash of vinegar. Add the tangerines and the toasted pine nuts just
before serving the Basmati Rice Salad at room temperature.
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Mon 17 Mar 2008
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