Warm Herbed Coriander Rice Salad

Warm Herbed Coriander Rice Salad
Warm Herbed Coriander Rice Salad is a gluten free and vegan side dish. One portion of this dish contains about 8g of protein, 23g of fat, and a total of 400 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up brown basmati rice, lemon juice, cumin seeds, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

1
Bring rice and water to a boil with 1 tablespoon oil and 1/2 teaspoon salt in a 2-quart heavy saucepan. Cover and cook over low heat until water is absorbed and rice is tender, about 50 minutes.
Ingredients you will need
WaterWater
RiceRice
SaltSalt
Cooking OilCooking Oil
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Sauce PanSauce Pan
2
Let stand, covered, 10 minutes, then transfer to a shallow baking pan and cool to warm.
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Baking PanBaking Pan
3
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.
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Cumin SeedsCumin Seeds
CorianderCoriander
RiceRice
Cooking OilCooking Oil
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Frying PanFrying Pan
4
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. Toss zucchini mixture with rice, herbs, lemon juice, pecans, and salt and pepper to taste.
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Salt And PepperSalt And Pepper
Lemon JuiceLemon Juice
ZucchiniZucchini
GarlicGarlic
PecansPecans
PepperPepper
HerbsHerbs
RiceRice
SaltSalt
1
Plain rice can be made 1 day ahead and chilled. Reheat in a microwave or steam over boiling water before adding zucchini mixture.
Ingredients you will need
ZucchiniZucchini
WaterWater
RiceRice
Equipment you will use
MicrowaveMicrowave
DifficultyExpert
Ready In5 hrs
Servings4
Health Score29
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