Warm Rice Salad with Fruits and Nuts
Delight your taste buds with this Warm Rice Salad with Fruits and Nuts—an irresistible blend of savory, sweet, and nutty flavors perfect for any occasion. This vibrant dish features fluffy basmati rice infused with warm spices like cinnamon and cumin, which pair beautifully with the natural sweetness of dried apricots and raisins. Toasted almonds and pistachios add a satisfying crunch, while fresh parsley and a hint of lemon juice brighten the flavors. Ready in under 40 minutes, this versatile salad can be enjoyed as a hearty side dish or a light vegetarian main course. Perfect for adding a touch of elegance to your dinner table, this recipe is a celebration of textures and tastes sure to impress.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 0.5 teaspoons salt
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 stick cinnamon stick
- 1 teaspoon cumin seeds
- 0.5 cup dried apricots, chopped
- 0.5 cup raisins
- 0.5 cup almonds, toasted and chopped
- 0.25 cup pistachios, toasted and chopped
- 2 tablespoons parsley, finely chopped
- 1 tablespoon lemon juice
- 0.25 teaspoons black pepper
Instructions
Rinse the basmati rice under cold running water until the water runs clear, then drain well.
In a medium-sized saucepan, combine the rice, water, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and lightly golden.
Stir in the cinnamon stick and cumin seeds, cooking for 30 seconds until fragrant.
Add the chopped dried apricots and raisins to the skillet, stirring well to combine. Cook for 2-3 minutes to soften the fruits and infuse them with the spices.
Add the cooked rice to the skillet and gently stir to combine with the fruit mixture. Cook for 2 minutes over low heat to warm through.
Remove the cinnamon stick and transfer the rice mixture to a serving bowl. Stir in the toasted almonds and pistachios.
Sprinkle the parsley over the rice salad and drizzle with lemon juice. Season with black pepper to taste.
Serve warm as a side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 259 mg | 11% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 26.8 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 602 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
