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  • Rice and Nut Salad

    1 vote
    Rice and Nut Salad
    Prep: 20 min Cook: 40 min Servings: 4
    by Rich H
    61 recipes
    >
    This recipe is a really versatile one. It can serve as a hot rice dish, but we use it as a savory, cold salad. Either way, it is a delicious dish that you can make ahead and serve as a side or take it hot off the stove, mix it up and serve it warm as part of your main course.

    Ingredients

    • 2 cups cooked brown rice, cooled
    • 1 teaspoon olive oil
    • 1 cup chopped sweet onion
    • 3/4 cup tomato puree
    • 1 tablespoon fresh mint chopped (dried mint will work)
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground allspice
    • 1/3 cup chopped, toasted walnuts
    • 2 cups fresh veggies (tomato, celery, red bell pepper) chopped
    • 1 teaspoon lemon juice

    Directions

    1. Cook the rice according to package directions. Refrigerate for
    2. at least two hours (best if over night). This removes some of
    3. the moisture.
    4. Heat oil in a medium skillet and saute the onion until soft
    5. but not brown. Add the tomato puree, mint, allspice and cumin
    6. Let stand until cooled to room temperature.
    7. Stir in the walnuts and rice. Add the lemon juice and mix thoroughly. Let stand for at least 30 minutes to meld the flavors.
    8. Add the chopped veggies and toss gently just prior to serving.

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