Warm Herbed Coriander Rice Salad: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves4

Active time:20 min
Start to finish:1 1/2 hr

June 2009

If you think brown rice isn’t for you, think again. In particular, think about brown basmati rice, whose slender grains offer an inviting combination of elegance and earthy chew. Now add in some chunks of zucchini, toasted pecans, lots of fresh herbs, and the mellowness of coriander (left over from Lamb Spice Rub) and cumin, and you have a salad that’s practically a meal.

1 cup long-grain brown basmati rice, rinsed
1 3/4 cups cold water
3 tablespoons vegetable oil, divided
1 tablespoon coriander seeds, slightly crushed
1/2 teaspoon cumin seeds, slightly crushed
3 garlic cloves, minced
2 medium zucchini (1 1/4 lb), cut into 1/2-inch pieces
1/2 cup chopped mixed herbs such as cilantro, parsley, and mint
1 tablespoon fresh lemon juice
1/2 cup pecans (2 oz), toasted see Tips and coarsely chopped

Bring rice and water to a boil with 1 Tbsp oil and 1/2 tsp salt in a 2-qt 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 Tbsp 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 tsp salt, and 1/4 tsp 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.

Cooks’ note: Plain rice can be made 1 day ahead and chilled. Reheat in a microwave or steam over boiling water before adding zucchini mixture.

Recipe by Ruth Cousineau

Photograph by Stephanie Foley