brown rice salad with dates and pistachios

by Eva Katz©

Ingredients

NUTRITION

Serves 6
Calories: 265, fat: 17g, carbohydrates: 28 g, protein: 5g, fiber: 4g

  • 1 ½  cups brown rice 

  • 2 ½  tablespoons lemon juice

  • 1 teaspoon grated orange zest, plus 2 tablespoon juice from 1 orange 

  • ¼ cup extra-virgin olive oil 

  • ½ teaspoon ground cinnamon 

  • Salt and freshly ground black pepper 

  • 4 scallions, chopped fine 

  • ½  cup chopped dates (or raisins, currants or dried apricots)

  • ¾  cup chopped pistachios (or almonds), toasted

  • ¼ cup chopped fresh Italian parsley leaves or mint, or a combination of the two

Bring 3 quarts water to boil in a large pot. Add rice and 2 teaspoons salt; cook, stirring occasionally, until rice is tender, 22 to 25 minutes. Drain rice, transfer to parchment paper-lined rimmed baking sheet, and spread into even layer. Drizzle rice with 1½ teaspoons or lemon juice let cool completely, about 15 minutes.

In a large bowl, whisk remaining lemon juice, orange zest, orange juice, olive oil, cinnamon, ½ teaspoon salt, and ½ teaspoon ground black pepper together in a large bowl. Transfer cooled grains to bowl with dressing. Add scallions, dates, pistachios, and chopped parsley. Taste for seasoning. Let stand for 10 minutes.

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note

Any grain and a combination of grains can work for this salad! If substituting, you will need a total of 4½ cups of cooked grains. Pearl Barly,  Farrow, Wheat Berries, and Oatberries are all good options. See Grains Chart for cooking times.