Photography: Brett Stevens
Moroccan rice salad
By Suzanne Gibbs
From the June 2007 issue of
Australian Table magazine.
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INGREDIENTS
1½ cups (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 tablespoons torn mint
2 teaspoons grated orange rind
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ cup (60ml) olive oil
METHOD
Cook rice according to packet directions. Drain.
Place warm rice in a large bowl. Add remaining ingredients except oil. Season to taste.
Toss to combine, adding just enough oil to moisten rice. Serve salad warm or at room temperature.
Tip: for a more substantial meal add barbecued pork, green shelled prawns, barbecued duck or lap cheong (Chinese dried pork sausage) to the rice packages before wrapping up.
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