Persian Rice Salad

Recipe Ingredients

2		Vegetable broth - (14 oz ea)
2 cups	320g / 11oz	Long-grain brown rice
1 1/2 cups	219g / 7.7oz	Roasted salted cashews - coarsely chopped
1 1/2 cups	355ml	Sliced pitted dates - (abt 7 oz)
4		Green onions - thinly sliced
1/2 cup	118ml	Olive oil
1/4 cup	59ml	Fresh lemon juice
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
1/4 teaspoon	1.3ml	Ground cinnamon
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Bring broth to boil in large saucepan over medium-high heat. Mix in rice. Return to boil. Reduce heat to low, cover, and cook without stirring until rice is tender, about 40 minutes. Spread out rice in large baking pan and cool.

Transfer rice to large bowl. Add cashews, dates, and green onions; toss to blend. Whisk olive oil, lemon juice, chopped cilantro, and ground cinnamon in small bowl. Add to rice and toss to coat. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

This recipe yields 8 to 10 servings.

Source:
Bon Appetit, September 2002

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