Rice Salad with Nuts and Raisins
This vibrant and textured rice salad balances fluffy grains with sweet raisins, crunchy toasted nuts, and fresh herbs in a zesty vinaigrette.
Ingredients
- •1 cup long-grain white rice or basmati rice (200g)
- •2 cups water or low-sodium chicken broth (480ml)
- •1/2 cup raisins or golden raisins (75g)
- •1/2 cup pecans or almonds, coarsely chopped (60g)
- •1/4 cup extra virgin olive oil (60ml)
- •2 tablespoons fresh lemon juice
- •1 tablespoon apple cider vinegar
- •1 teaspoon honey or maple syrup
- •1/2 cup fresh parsley, finely chopped
- •1/4 cup fresh mint, finely chopped
- •2 green onions, thinly sliced
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Rinse the rice in a fine-mesh sieve under cold water until the water runs clear.
- 2
In a medium saucepan, combine the rinsed rice, water or broth, and a pinch of salt. Bring to a boil over medium-high heat.
- 3
Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer for 18 to 20 minutes, or until the liquid is absorbed and the rice is tender.
- 4
Remove the pot from the heat and let it steam, covered, for 10 minutes. Fluff the rice with a fork and spread it out on a large baking sheet to cool to room temperature.
- 5
Place the chopped nuts in a dry skillet over medium-low heat and toast, stirring frequently, for 3 to 5 minutes until fragrant and lightly golden. Remove from the heat.
- 6
In a small bowl, whisk together the extra virgin olive oil, lemon juice, apple cider vinegar, honey, salt, and black pepper to create the dressing.
- 7
In a large salad bowl, combine the cooled rice, raisins, toasted nuts, chopped parsley, mint, and green onions.
- 8
Pour the dressing over the salad and toss gently until all ingredients are evenly coated and combined.
- 9
Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed, then serve at room temperature.
💡 Chef tips
- You can substitute pecans with walnuts, almonds, or pistachios depending on what you have on hand.
- This salad can be made up to a day in advance and stored in the refrigerator; just bring it to room temperature before serving.
- Leftovers keep well in an airtight container in the fridge for up to 3 days.
✅ How it should turn out
The finished salad should be colorful and aromatic, featuring tender, separated grains of rice balanced by the chewiness of sweet raisins and the satisfying crunch of toasted nuts.