Basmati and Wild Rice Salad
(makes 6 servings)
| 2 | teaspoons (10 ml) salt (optional) |
| 1 1/2 | cups (315 g) basmati rice |
| 2 | inch (5 cm) piece of fresh ginger, peeled and cut into quarters |
| 1/2 | teaspoon (2.5 ml) ground nutmeg |
| 1/2 | teaspoon (2.5 ml) ground cumin |
| 3 | tablespoons (45 ml) fresh lemon juice |
| 2 | tablespoons (30 ml) olive oil |
| 1/2 | cup (45 g) chopped scallions |
| 1/4 | cup (38 g) currants soaked in 1/4 cup (30 ml) Marsala wine for 1 hour |
| 2 | tablespoons (30 g) slivered almonds, toasted |
- Bring 1 1/2 cups (375ml) water with 1 teaspoon salt (if using) to a boil in a covered saucepan. Add wild rice, reduce heat, cover and simmer until tender, about 1 hour. Drain well and place in a large bowl and set aside.
- Combine the basmati rice with the remaining 2 1/2 cups water (625ml) in a saucepan. Allow it to sit for one hour. Bring to a boil, add the remaining salt (if using) and ginger; cover and simmer over low heat until tender, about 15 minutes. Drain and add to the wild rice. The rice can be made a day ahead, covered tightly and refrigerated. When ready to serve allow to come to room temperature.
- To make the dressing, combine the nutmeg and cumin in a small bowl. Whisk in the lemon juice. Add the oil and pepper. Set aside.
- To assemble the salad, stir chopped scallions into the rice mixture. Drain the currants and toss into the rice with the dressing. Top with toasted almonds.
| Per serving: | 324 calories (18% calories from fat), 7 g protein, 7 g total fat (1.0 g saturated fat), 59 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 5 mg sodium |
| Diabetic exchanges: | 4 carbohydrate (3 1/2 bread/starch, 1/2 fruit), 1 fat |
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