In Good Taste Recipe: Rice Salad with Pistachios and Dried Cherries

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Rice Salad with Pistachios and Dried Cherries

By Josie Ross

4 cups water
2 cups brown basmati rice

1 teaspoon salt

½ cup dried cherries (or craisins)
2/3 cup chopped & toasted pistachios, coarsely chopped
¼ cup green onions, chopped
¼ cup tablespoons celery, minced

1/2 cup minced fresh parsley

Dressing

1/3 cup fresh lemon juice

1/8 teaspoon salt

1/2 teaspoon freshly ground pepper

½ teaspoon honey

2/3 cup pistachio oil

Combine 4 cups water and rice in large saucepan. Bring to boil. Stir in salt. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary. Transfer rice to large bowl. Fluff with fork, and set aside to cool. Stir in dried fruit, nuts, green onions, celery and parsley.

In a small bowl whisk together the lemon juice, salt, pepper and honey. Slowly whisk in the oil in a slow, steady stream. If necessary, season to taste with more salt and pepper.

Drizzle the dressing over the rice mixture, toss to coat. Serve chilled or at room temperature, garnished with additional pistachios if desired.

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