Basmati Rice Salad With Currants And Nuts Recipe

• 4 c. water
• 2 c. brown basmati rice
• 1 1/3 c. thinly-sliced green onions
• 1 1/2 c. thinly-sliced celery
• 3/4 c. chopped fresh parsley
• 3/4 c. minced pecans
• 1/2 c. dry currants
• 1/2 c. minced walnuts
• 5 Tbsp. extra virgin olive oil
• 5 Tbsp. lemon juice
• 3 Tbsp. soy sauce
• 2 1/2 tsp grnd cumin Salt to taste Freshly-grnd black pepper to taste

1. Combine 4 c. water and rice in large saucepan.
2. Bring to boil.
3. Cover; reduce heat and simmer till tender, about 35 min.
4. Drain if necessary.
5. Transfer rice to large bowl.
6. Fluff with fork.
7. Cold.
8. Fold in green onions, celery, parsley, pecans, currants and walnuts.
9. Whisk extra virgin olive oil, lemon juice, soy sauce and cumin in small bowl to blend.
10. Pour over rice salad; toss to coat.
11. Season to taste with salt and pepper and serve.
12. This recipe yields 6 to 8 side-dish or possibly 4 main-course servings.

water, brown basmati rice, green onions, celery, fresh parsley, pecans, currants, walnuts, extra virgin olive oil, lemon juice, soy sauce, salt

Taken from cookeatshare.com/recipes/basmati-rice-salad-with-currants-and-nuts-80269 (may not work)