Rice Salad with Currants

rice salad w currants.png

Amazing Appetizers

Sacagawea was instrumental in helping make the Lewis and Clark expedition a success because she was able to introduce the group to many foods in the lands they explored. Two of those were wild onions and currants. Both of which help make this sweet and savory rice salad as yummy as it is.

  • 1 cup basmati rice (or any other long grain rice)

  • salt

  • 2 1/2 Tablespoons lemon juice

  • 1 teaspoon grated orange zest

  • 2 Tablespoons fresh orange juice

  • 1/4 cup olive oil

  • 1/2 teaspoon cinnamon

  • pepper

  • 4 chopped green onions

  • 1/2 cup dried currants

  • 1/4 cup chopped fresh parsley

Toast the rice in a dry saute pan over medium heat until the rice is opaque and you begin to smell the rice.

Add the rice and 2 teaspoons salt to 4 quarts of boiling water. Boil uncovered for about 8 minutes or until the rice is tender. Drain the rice and spread out on a lined cookie sheet to cool completely. 

Whisk together the oil, juices and spices. Add salt and pepper to taste. Add the currants, and some of the parsley and green onions. Save some for garnish. Toss with the cooled rice and let stand for at least 20 minutes. Taste again to check for seasonings before you serve. This can be made 1 day ahead of time. Bring it back to room temperature before you serve.

Amazing AppetizersDanny Corsunbasmati, rice, lemon juice, lemon, orange, zest, salt, olive, olive oil, cinnamon, pepper, green onions, currants, parsley