Orange Basmati Salad Food

POMEGRANATE RICE SALAD

Steps:

• Make the dressing: In a small bowl, whisk together the olive oil, vinegar, orange juice, zest, lemon juice, maple syrup, cumin, coriander, cinnamon, salt, and a pinch of pepper. Set aside.
• Heat the oil in a large skillet over medium heat. Add the scallions, garlic, pinches of salt, and pepper and cook for 1 minute until soft. Reduce heat to low and add the cooked rice, using the back of a wooden spoon to break up any clumps. Heat until warmed through. Turn off the heat and stir in the dressing, pistachios, parsley, and pomegranates. Top with mint leaves and roasted chickpeas, if using. Season to taste and serve.

BASMATI RICE SALAD WITH MANDARIN ORANGES

Steps:

• 1. Place water, salt and butter in medium saucepan. Bring to a boil. Add Basmati rice. Return to boil, reduce heat, cover and simmer for 15 minutes. Then remove from heat and let stand about 5 minutes. Fluff with a fork and allow to cool.
• 2. Drain mandarin orange, reserving the juice. (You need about 3/4 cup of liquid. If you don't have enough, add a little orange juice, water or white wine to make up the difference)
• 3. In a small saucepan, heat juice just to boiling. Add currants or raisins and set aside to cool. When cooled, mix in vinegar and oil.
• 4. In a large bowl, toss together rice, currants, juice, oil and vinegar.
• 5. Just before serving, add mandarin orange slices and slivered almonds. Best served at room temp.

BASMATI RICE WITH SUMMER VEGETABLE SALAD

Steps:

• Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.
• Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.