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 garlic cloves, minced

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

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

• 1 tablespoon fresh lemon juice

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

How to make Warm Herbed Coriander Rice Salad

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.