Persian Rice Salad

This is one of my favorite dishes.. ever! This is not your ordinary rice side and your family/friends/guests will love it! Raisins & cinnamon are paired with cashews, green onion & cilantro and mixed with a fresh lemon dressing!

It’s actually a recipe I found in The Epicurios Cookbook but happens to originate from a restaurant in my hometown – pretty cool!

please SHARE if you think this look delicious!

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grab all of your ingredients! You can use dates or raisins.. or both.

if you don’t own one of these choppers, buy one immediately! it’s one of my favorite tools in the kitchen!

all the fixins’ for the rice. doesn’t it look soo yummy!

Persian Rice Salad

2014-10-12 08:53:17

Serves 8

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Ingredients

2 (14 oz) cans vegetable broth
2 c. long grain brown rice
1 1/2 c roasted, salted cashews - coarsely chopped
1 1/2 c golden raisins (or pitted dates - chopped)
4 green onions - thinly sliced
1/2 c olive oil
1/4 c fresh lemon juice
1/4 c chopped fresh cilantro
1/4 tsp ground cinnamon

Instructions

Cook rice in vegetable broth according to package.
Spread the cooked rice out on large baking sheet to cool.
While rice is cooling and in a separate bowl, combine the cashews, dates and green onions together.
Transfer the rice to a large bowl & toss the cashews/dates/green onions in until mixed together.
In a separate small bowl, whisk the olive oil, lemon juice, cinnamon and cilantro together.
Add to the rice and toss to coat.
Season with salt and pepper to taste

By Epicurious Cookbook

Happy Girls are the Prettiest http://happygirlsaretheprettiest.me/