Warm Herbed Coriander Rice Salad
A fragrant and nutritious rice salad combining brown basmati rice with toasted spices, crisp-tender zucchini, fresh herbs, and crunchy pecans. This warm salad features aromatic coriander and cumin seeds, making it both flavorful and satisfying.
Ingredients
- •1 cup long-grain brown basmati rice, rinsed
- •1¾ cups cold water
- •3 tablespoons vegetable oil
- •1 tablespoon coriander seeds
- •½ teaspoon cumin seeds
- •3 cloves garlic
- •2 medium zucchini
- •½ cup mixed herbs
- •1 tablespoon lemon juice
- •½ cup pecans
- •toasted and coarsely chopped
Cooking Instructions
- 1.
Bring rice and water to a boil with 1 tablespoon oil and 1/2 teaspoon salt in a 2-quart heavy saucepan. Cover and cook over low heat until water is absorbed and rice is tender, about 50 minutes. Let stand, covered, 10 minutes, then transfer to a shallow baking pan and cool to warm.
60 min
- 2.
While rice is standing, cook coriander and cumin seeds in remaining 2 tablespoons oil in 12-inch heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, 1 to 2 minutes. Add garlic, zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until zucchini is crisp-tender, 5 to 7 minutes. Toss zucchini mixture with rice, herbs, lemon juice, pecans, and salt and pepper to taste.
10 min
