Recipe Name: Dried Fruit Rice Salad Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Ingredients
1 (8.8-ounce) package long-grain and wild rice mix
½ cup dried cherries, currants, golden raisins or cranberries
2 green onions, chopped
1 carrot, peeled and grated or very finely chopped
1 celery stalk, finely chopped
⅓ cup white balsamic vinegar
¼ cup olive oil
¼ teaspoon salt
¼ teaspoon black pepper
½ cup chopped pecans or walnuts, toasted, or pine nuts
2 tablespoons vegetable oil, divided
2 tablespoons unsalted butter, divided
2 bunches fresh spinach, stems trimmed
*
2 teaspoons salt
1 small sweet onion, peeled and chopped
1 tablespoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon turmeric
2 cups cooked long-grain white rice
2 tomatoes, seeded and diced
Instructions
Cook the rice according to the package directions. Set aside to cool. Meanwhile, stir together the dried fruit, onions, carrots and celery. Place the vinegar, oil, salt and pepper in a jar with a tight-fitting lid. Shake to emulsify. In a large bowl, stir together cooled rice and the fruit mixture. Blend well. Add the vinegar mixture and mix well. Cover and refrigerate eight hours. Stir in the nuts just before serving.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/rice-rice-baby/