Friday, March 14, 2008

Rice Salad

120ml olive oil
3 brown onions, halved and sliced
150g currants
2 cups brown rice, boiled, drained and kept warm
1/2 bunch parsley
1/2 bunch mint
2 green chillis, sliced (optional)
2 lemons, juiced
120g pine nuts, toasted

1. Place currants in saucepan, cover with red wine
vinegar ( no set amount, just enough to cover). Boil
for 3 minutes, reserve liquid.
2. Caramelise onions in 30ml of the olive oil, for
20-30 min.
3. Combine rice, herbs, chilli, currants with the
reserved red wine vinegar, lemon juice, the remaining
olive oil, salt and pepper to taste.
4. Add 1/2 the onions and 1/2 the pine nuts.
5. Serve in a bowl or on a platter, topped with
remaining onions and pine nuts. ( Serve warm or cold)