Warm Herbed Coriander Rice Salad
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.75 cups
Water (cold)3 tbsps
Vegetable Oil (divided)1 cup
Mixed Herbs (chopped)1 tbsp
Lemon Juice (fresh)Directions:
1
Bring rice and water to a boil with 1 tablespoon oil and 1/2 teaspoon salt in a 2-quart heavy saucepan
2
Cover and cook over low heat until water is absorbed and rice is tender, about 50 minutes
3
Let stand, covered, 10 minutes, then transfer to a shallow baking pan and cool to warm
4
While rice is standing, cook coriander and cumin seeds in remaining 2 tablespoons oil in 12-inch heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, 1 to 2 minutes
5
Add garlic, zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until zucchini is crisp-tender, 5 to 7 minutes
6
Toss zucchini mixture with rice, herbs, lemon juice, pecans, and salt and pepper to taste
7
Bring rice and water to a boil with 1 tablespoon oil and 1/2 teaspoon salt in a 2-quart heavy saucepan
8
Cover and cook over low heat until water is absorbed and rice is tender, about 50 minutes
9
Let stand, covered, 10 minutes, then transfer to a shallow baking pan and cool to warm
10
While rice is standing, cook coriander and cumin seeds in remaining 2 tablespoons oil in 12-inch heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, 1 to 2 minutes
11
Add garlic, zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until zucchini is crisp-tender, 5 to 7 minutes
12
Toss zucchini mixture with rice, herbs, lemon juice, pecans, and salt and pepper to taste