Warm Herbed Coriander Rice Salad

Ingredients for Warm Herbed Coriander Rice Salad

• 190g long-grain brown basmati rice, rinsed

• 425ml cold water

• 45ml vegetable oil, divided

• 1 tablespoon coriander seeds, slightly crushed

• 1/2 teaspoons cumin seeds, slightly crushed

• 3 spicchi d'aglio, tritati

• 2 medium courgette (575g), cut into 1/2-inch pieces

• 1/2 cup chopped mixed herbs such as coriander, parsley, and mint

• 1 cucchiaio di succo di limone fresco

• 120ml pecans (60g), toasted and coarsely chopped

Bring rice and water to a boil with 1 tablespoon oil and 1/2 teaspoons 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, courgette, 1/2 teaspoons salt, and 1/4 teaspoons pepper and cook, stirring frequently, until courgette is crisp-tender, 5 to 7 minutes. Toss courgette mixture with rice, herbs, lemon juice, pecans, and salt and pepper to taste.

Avvertenza

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