Rice and Nut Salad

Elevate your side dish game with this vibrant and nutrient-packed Rice and Nut Salad! Featuring fluffy basmati rice as the base, this salad is enriched with toasted almonds, crunchy pecans, and sweet dried cranberries for a delightful blend of textures. Fresh parsley and green onions add a burst of freshness, while a zesty homemade dressing of olive oil, lemon juice, honey, and warming cumin ties it all together. Perfectly versatile, this salad can be served chilled or at room temperature, making it a fantastic choice for picnics, potlucks, or as an elegant side dish. Ready in just 35 minutes, this recipe is a wholesome and flavorful crowd-pleaser you'll turn to time and time again.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 2 cups Water
• 0.5 teaspoons Salt
• 0.25 cup Almonds (sliced)
• 0.25 cup Pecans (chopped)
• 0.25 cup Dried cranberries
• 2 tablespoons Fresh parsley (chopped)
• 2 stalks Green onions (thinly sliced)
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Honey
• 0.25 teaspoons Black pepper
• 0.25 teaspoons Cumin powder

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

Step 2

In a medium-sized pot, bring 2 cups of water to a boil and stir in 1 cup of basmati rice and 0.5 teaspoons of salt.

Step 3

Reduce the heat to low, cover the pot, and let the rice simmer for about 15-20 minutes until tender and the water is fully absorbed. Remove from heat and let it cool to room temperature.

Step 4

While the rice cools, toast the sliced almonds and chopped pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until they are golden and fragrant. Set them aside to cool.

Step 5

In a small bowl, whisk together the olive oil, lemon juice, honey, black pepper, and cumin powder to make the dressing. Taste and adjust seasonings as needed.

Step 6

Once the rice has cooled, fluff it with a fork and transfer it to a large salad bowl.

Step 7

Add the toasted nuts, dried cranberries, chopped parsley, and green onions to the rice, mixing gently to combine.

Step 8

Drizzle the dressing over the salad and toss everything together until evenly coated.

Step 9

Chill the salad in the refrigerator for at least 15 minutes to allow the flavors to mingle.

Step 10

Serve the rice and nut salad cold or at room temperature, garnished with additional parsley if desired.

Nutrition Facts

Serving size	889.2 grams (889.2g)

Amount per serving	% Daily Value*
Calories	1131

Total Fat 77.30g	99%
Saturated Fat 9.50g	48%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 1221mg	53%
Total Carbohydrate 98.20g	36%
Dietary Fiber 10.20g	36%
Total Sugars 33.10g
Protein 16.70g	33%

Vitamin D 0IU	0%
Calcium 195mg	15%
Iron 7mg	36%
Potassium 607mg	13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.2%

Protein: 5.8%

Carbs: 34.0%