Rice Salad with Nuts and Raisins
This vibrant and refreshing rice salad balances the sweetness of plump raisins with the satisfying crunch of toasted nuts for a perfect side dish.
Ingredients
- •1.5 cups long-grain white rice
- •3 cups water
- •1/2 cup golden raisins
- •1/2 cup slivered almonds, toasted
- •1/2 cup chopped walnuts, toasted
- •1/4 cup extra virgin olive oil
- •2 tablespoons apple cider vinegar
- •1 tablespoon honey or maple syrup
- •1/2 teaspoon ground cinnamon
- •1/4 cup fresh parsley, finely chopped
- •Salt and black pepper to taste
Instructions
- 1
Rinse the rice under cold water until the water runs clear, then combine with 3 cups of water and a pinch of salt in a pot.
- 2
Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the water is absorbed and the rice is tender.
- 3
Remove the rice from the heat and let it sit covered for 5 minutes, then fluff with a fork and transfer to a large mixing bowl to cool slightly.
- 4
In a small jar or bowl, whisk together the olive oil, apple cider vinegar, honey, cinnamon, salt, and pepper to create the dressing.
- 5
Add the raisins, toasted almonds, and walnuts to the rice.
- 6
Pour the dressing over the rice mixture and toss gently until everything is evenly coated.
- 7
Fold in the fresh parsley just before serving to maintain its bright color and flavor.
💡 Chef tips
- Toast your nuts in a dry pan over medium heat for 3-5 minutes until fragrant; watch them closely as they burn quickly.
- This salad can be made up to a day in advance; keep it refrigerated and add the fresh parsley right before serving for the best texture.
- For a variation, add diced dried apricots or fresh pomegranate seeds for an extra pop of color and tartness.
✅ How it should turn out
The finished salad should be light and fluffy with a beautiful contrast between the tender grains, chewy raisins, and crunchy toasted nuts, offering a sophisticated balance of savory, sweet, and aromatic notes.