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
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.
Let stand, covered, 10 minutes, then transfer to a shallow baking pan and cool to warm.
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.
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.
Plain rice can be made 1 day ahead and chilled. Reheat in a microwave or steam over boiling water before adding zucchini mixture.