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Recipe for toasted brown rice salad with raisins and almonds

Sheryl Julian for The Boston Globe/Sheryl Julian

Serves 4

RICE

1tablespoon olive oil
1cup long-grain brown rice
2cups water
Pinch of salt

1. In a saucepan over medium heat, heat the olive oil. Add the rice and cook, stirring, for 4 minutes, or until the grains are aromatic and start to turn white.

2. Carefully pour in the water (it will splutter) with a pinch of salt. Bring to a boil, lower the heat, and cover the pan. Simmer for 45 minutes, or until the rice is tender and has absorbed the liquid in the pan. Do not open the pan during cooking. Continue cooking for a few minutes if necessary.

3. Remove the pan from the heat and set it aside for 10 minutes.

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4. Turn the rice out onto a baking dish and spread it out. Let it sit until warm.

DRESSING AND VEGETABLES

3tablespoons rice vinegar
Salt and pepper, to taste
5tablespoons olive oil
1large carrot, shredded
¼red onion, cut into fine matchsticks
1stalk celery, halved lengthwise and very finely sliced
3radishes, very thinly sliced
½cup mixed dark and golden raisins
¼pound green beans, trimmed
¼cup chopped fresh parsley
½cup roasted unsalted almonds

1. In a bowl, whisk the rice vinegar, salt, and pepper. Gradually whisk in the olive oil.

2. Add half the dressing to the brown rice, stir well, and leave to cool completely.

3. In a large bowl, combine the carrot, onion, celery, radishes, raisins, and remaining dressing. Toss gently. Set aside for 15 minutes.

4. In a saucepan fitted with a steamer insert and several inches of boiling water, steam the green beans, covered, for 3 minutes or until almost tender and bright green. Rinse with cold water until cool. Dry with paper towels.

5. Add the rice to the bowl of vegetables with the green beans, parsley, and almonds. Toss well. Taste for seasoning and add more salt and pepper, if you like. Sheryl Julian


Sheryl Julian can be reached at sheryl.julian@globe.com. Follow her on Twitter @sheryljulian.