Best 10 Basmati Rice Salad With Currants And Nuts Recipes

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Indulge in the aromatic and flavorful Basmati Rice Salad with Currants and Nuts, a delightful dish that combines the nutty flavor of basmati rice with the tangy sweetness of currants and the crunch of nuts. This vibrant salad is not only a feast for the taste buds but also a visual masterpiece, featuring colorful currants, crisp nuts, and fresh herbs. Accompanying this main recipe are three additional variations that offer unique flavor profiles: a refreshing Lemon-Herb Basmati Rice Salad with a zesty lemon dressing, a hearty Roasted Vegetable Basmati Rice Salad packed with roasted vegetables, and a creamy Avocado-Cilantro Basmati Rice Salad with a luscious avocado dressing. Each variation offers a distinct culinary experience, ensuring there's something for every palate.

Check out the recipes below so you can choose the best recipe for yourself!

BASMATI RICE PILAF WITH DRIED FRUITS AND ALMONDS



Basmati Rice Pilaf with Dried Fruits and Almonds image

This basmati rice pilaf is studded with dried fruit and almonds, and scented with cumin, cinnamon and turmeric.

Categories     Vegetables & Sides

Time 35m

Yield 4

Number Of Ingredients 12

1½ cups basmati rice
3 tablespoons unsalted butter
½ cup finely chopped yellow onions, from one small onion
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
2 cloves garlic, minced
2¼ cups water
1¼ teaspoon salt
¼ teaspoon freshly ground black pepper
⅓ cup dried fruit, such as currants, raisins or finely chopped dried apricots
¼ cup sliced or slivered almonds, toasted in a small dry skillet over medium heat until golden, about 5 minutes

Steps:

  • Place the rice in a medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four to five times, until the water runs almost clear. Using a fine mesh strainer, drain the water from rice. Place the strainer over a bowl and set aside.
  • Melt the butter in a pot over medium-low heat. Add the onion and cook, stirring regularly, until softened but not browned, about 4 minutes. Add the cumin, turmeric, cinnamon, and garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Add the rice to the pot, and cook, stirring constantly, for about 3 minutes. Add the water, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 18 minutes. Off the heat, remove the lid and sprinkle the dried fruit over the rice (do not mix in). Place the lid over the pot and let stand for 10 minutes. Toss in the toasted almonds, fluff the rice with a fork, and serve.

Nutrition Facts : Calories 378, Fat 12g, Carbohydrate 60g, Protein 7g, SaturatedFat 6g, Sugar 2g, Fiber 2g, Sodium 740mg, Cholesterol 23mg

BASMATI RICE SALAD WITH CURRANTS AND NUTS RECIPE - (3.8/5)



Basmati Rice Salad with Currants and Nuts Recipe - (3.8/5) image

Provided by Dunjab

Number Of Ingredients 13

4 cups water
2 cups brown basmati rice
1 1/3 cups thinly sliced green onions
1 1/2 cups thinly sliced celery
3/4 cup minced fresh parsley
3/4 cup chopped pecans
1/2 cup dried currants
1/2 cup chopped walnuts
5 tablespoons olive oil
5 tablespoons lemon juice
3 tablespoons soy sauce
2 1/2 teaspoons ground cumin
Read More http://www.epicurious.com/recipes/food/views/Basmati-Rice-Salad-with-Currants-and-Nuts-15688#ixzz1Aaqu2CaU

Steps:

  • Combine 4 cups water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary. Transfer rice to large bowl. Fluff with fork. Cool. Mix in green onions, celery, parsley, pecans, currants and walnuts. Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat. Season to taste with salt and pepper and serve. Read More http://www.epicurious.com/recipes/food/views/Basmati-Rice-Salad-with-Currants-and-Nuts-15688#ixzz1AaqyxMrH

THE WORLD OF RICE SALADS



The World of Rice Salads image

This easy basic recipe for rice salad comes from Mark Bittman's How to Cook Everything Vegetarian. Turning it into an side dish for Japanese, Mexican, or Indian dinners is as simple as following one of the many variations.

Provided by Mark Bittman

Categories     Rice     Salad     Potluck     Side     Citrus     Vegetarian     Vegan     Wheat/Gluten-Free     Tree Nut Free     Peanut Free

Yield Serves 4

Number Of Ingredients 8

3 to 4 cups cooked rice, cooled
1/4 cup chopped scallion
1 small or 1/2 large red or yellow bell pepper, cored, seeded, and chopped
1/2 cup chopped celery
1/2 cup chopped carrot
1/4 to 1/2 cup Vinaigrette, made with extra virgin olive oil and red wine vinegar, plus more as needed
1/2 cup chopped fresh parsley
Salt and freshly ground black pepper

Steps:

  • Put the rice and all the vegetables in a large bowl. Drizzle with vinaigrette and use two big forks to combine, fluffing the rice and tossing gently to separate the grains.
  • Stir in the parsley, taste, and adjust the seasoning or moisten with a little more dressing. Serve at room temperature or refrigerate for up to a day, bringing the salad back to room temperature before serving.
  • Variations:
  • Rice Salad, Japanese Style: Use brown or white short-grain rice. Halve the amount of celery and carrot and finely chop them or shred them on a grater. Add 1 cup cubed firm tofu (preferably baked). Instead of the vinaigrette, toss with 1/4 cup or so of Simple Miso Dipping Sauce (made by whisking together 6 tablespoons miso paste, 3/4 cup warm water or sake, 1 teaspoon sugar, 1 tablespoon mirin or honey, 1 tablespoon rice vinegar plus more to taste, and salt to taste). Instead of the parsley, crumble 2 sheets of nori over the rice salad and sprinkle with 2 tablespoons black or white sesame seeds.
  • Rice Salad, Mexican Style: Long-grain or medium-grain, white or brown, all work well here. When blending the vinaigrette, add 1 tablespoon chili powder and 2 tablespoons Mexican crema or mayonnaise. Instead of celery and carrot, add 1 cup chopped fresh tomato. Substitute chopped fresh cilantro for the parsley and, at the same time, add 2 chopped hard-cooked eggs and chopped jalapeño chiles if you like. Serve with lime wedges.
  • Rice Salad, Indian Style: Use brown or white basmati rice. When making the vinaigrette, use rice wine vinegar, replace the oil with coconut milk, and add 1 tablespoon curry powder, or more to taste. Instead of the bell pepper, celery, and carrot, add 1/2 cup each cubed cooked potato, cooked cauliflower florets, and green peas (cooked frozen are fine). Substitute cilantro for the parsley.
  • Citrus Rice Salad: Use any rice. Instead of red wine vinegar, make the vinaigrette with freshly squeezed citrus juice-choose from lemon, lime, orange, blood orange, tangerine, pink grapefruit, or a combination. Whatever you use, add 2 tablespoons of the grated zest and 1 tablespoon of sugar or honey to the blender. Do not include the scallion or the vegetables. (You might want to use a little less dressing.) Instead of the parsley, use mint if you like. A handful of chopped almonds or pecans make a nice addition.
  • Tomato Rice Salad: Use any kind of brown or white rice. When making the vinaigrette, eliminate the vinegar and add 1 medium tomato to the blender. Instead of the scallion and other vegetables, add 2 cups chopped fresh tomato (a mixture of heirloom varieties is nice).Instead of the parsley, use chopped fresh basil or mint, or 1/4 cup chopped fresh chives, chervil, dill, or about a tablespoon of fresh thyme leaves.

RICE SALAD WITH CURRANTS, ALMONDS AND PISTACHIOS



Rice Salad With Currants, Almonds and Pistachios image

Summer buffets often feature potato salad and pasta salad, but rice salad, quite popular throughout the Mediterranean, is another terrific option to keep in mind. This simple one uses pantry ingredients and is delicious on its own with a bit of salad or with grilled chicken or fish. To keep the rice grains separate, boil the rice in a large pot of water as for pasta.

Provided by David Tanis

Categories     easy, weekday, grains and rice, salads and dressings, main course, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

2 cups short-grain rice, such as arborio
Salt and pepper
2 tablespoons extra-virgin olive oil
2 tablespoons tahini
3 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 cup currants, soaked in hot water and drained
1 cup whole roasted almonds, roughly chopped
1/2 cup whole roasted pistachios, roughly chopped
3 tablespoons snipped chives
3 tablespoons chopped mint
2 teaspoons chopped savory or thyme
1/2 cup chopped parsley

Steps:

  • Bring 8 cups water to a boil in a large pot. Add the rice and 2 tablespoons salt. Boil rice as you would pasta, stirring occasionally, for about 15 minutes until done, but still al dente. Drain and spread out on a rimmed baking sheet to cool.
  • Once cool, transfer rice to a large salad bowl. In a small bowl, stir together olive oil, tahini, lemon juice and lemon zest. Add salt and pepper to taste. Gently fold mixture into rice.
  • Add currants, almonds, pistachios, chives, mint, savory and parsley. Toss to distribute. Taste and adjust seasoning, adding more lemon juice or salt as necessary. Serve at room temperature.

BASMATI RICE SALAD WITH CURRANTS AND NUTS



Basmati Rice Salad with Currants and Nuts image

Categories     Fruit     Nut     Rice     Side     Vegetarian     Currant     Lemon     Pecan     Walnut     Healthy     Vegan     Persian New Year     Parsley     Simmer     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     No Sugar Added     Kosher

Yield Serves 6 to 8 as a side-dish or 4 as a main-course

Number Of Ingredients 12

4 cups water
2 cups brown basmati rice
1 1/3 cups thinly sliced green onions
1 1/2 cups thinly sliced celery
3/4 cup minced fresh parsley
3/4 cup chopped pecans
1/2 cup dried currants
1/2 cup chopped walnuts
5 tablespoons olive oil
5 tablespoons lemon juice
3 tablespoons soy sauce
2 1/2 teaspoons ground cumin

Steps:

  • Combine 4 cups water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary. Transfer rice to large bowl. Fluff with fork. Cool. Mix in green onions, celery, parsley, pecans, currants and walnuts.
  • Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat. Season to taste with salt and pepper and serve.

BASMATI RICE



Basmati Rice image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon unsalted butter or olive oil
1 yellow onion, chopped
1 cup long grain basmati rice
1 3/4 cups water
1 1/2 teaspoons kosher salt
1/4 cup sliced scallions
1 tablespoon minced fresh parsley

Steps:

  • Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.

BROWN BASMATI WITH COCONUT, ALMONDS AND CURRANTS



Brown Basmati With Coconut, Almonds And Currants image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups well-seasoned chicken stock
1 3/4 cups unsweetened regular or ''lite'' coconut milk
1 1/2 tablespoons butter or vegetable oil
1/4 cup finely diced onion
1/4 teaspoon salt, or more to taste
1 1/4 cups brown basmati rice
1 1/2 teaspoons curry powder
1/4 teaspoon cayenne pepper
2 bay leaves
1/2 cup currants
1/4 cup sliced almonds
1/4 cup shredded unsweetened coconut

Steps:

  • Preheat oven to 350 degrees. Mix chicken stock and coconut milk together, and set aside.
  • Heat 1 tablespoon butter or oil in a heavy ovenproof 2-quart casserole or saucepan with a lid. Add onion and 1/4 teaspoon salt and cook over low heat until onion is transparent.
  • Stir in the rice, curry powder, cayenne pepper, bay leaves and currants, and mix. Add chicken stock and coconut milk, bring to a boil and stir. Taste liquid, and add more salt if necessary. Cover, and place in oven for about 45 minutes, until rice is just tender and liquid has been absorbed. Set aside, covered, for 5 minutes.
  • While rice is baking, heat remaining butter or oil in a skillet, add almonds and coconut and saute, stirring constantly, until they are toasted. Remove from heat, and keep stirring until mixture stops sizzling.
  • Fold almonds and coconut into the rice. and serve.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 11 grams, Carbohydrate 68 grams, Fat 36 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 23 grams, Sodium 295 milligrams, Sugar 15 grams, TransFat 0 grams

BASMATI AND WILD RICE SALAD



Basmati and Wild Rice Salad image

This can be easily doubled or tripled for a buffet. Serve it with beef tenderloin and you've got yourself a first class meal!

Provided by Grace Lynn

Categories     Rice

Time 2h

Yield 6 serving(s)

Number Of Ingredients 14

4 cups cold water
4 teaspoons salt
1/2 cup wild rice
1 1/2 cups basmati rice
2 inches fresh ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cumin
2 -3 tablespoons fresh lemon juice
1/2 cup peanut oil
salt & freshly ground black pepper
1/2 cup chopped green onion
1/2 cup dried currant, soaked in
1/2 cup marsala, until soft (20 minutes)
1/3 cup toasted pine nuts

Steps:

  • To cook the rice, bring 1 1/2 cups of the water and 2 teaspoons of the salt to a boil in a medium saucepan.
  • Add the wild rice, reduce heat to low, cover and simmer until the rice is tender, about 1 hour.
  • Combine the basmati rice and the remaining 2 1/2 cups water in a medium saucepan.
  • Let sit for 1 hour.
  • Then bring to a boil, add the remaining 2 teaspoons salt and the ginger, reduce heat to low, cover and simmer until the rice has absorbed all of the water and is tender, about 15 minutes.
  • Discard the ginger.
  • To make the vinaigrette, combine the nutmeg and cumin in a small bowl and whisk in the lemon juice.
  • Add the oil and season with salt and pepper.
  • To finish the salad, combine the wild rice and basmati rice while still warm in a large bowl.
  • Toss the vinaigrette with the rice, then stir in the green onions, currants and any remaining Marsala, and nuts.
  • Adjust the seasoning.
  • Serve at room temperature.

Nutrition Facts : Calories 550.6, Fat 24.8, SaturatedFat 3.8, Sodium 1565.4, Carbohydrate 59.5, Fiber 3.8, Sugar 10.2, Protein 7.4

SWEET CORN AND BASMATI RICE SALAD



Sweet Corn and Basmati Rice Salad image

Categories     Salad     Rice     Side     Sauté     Fourth of July     Picnic     Vegetarian     Buffet     Pecan     Corn     Summer     Healthy     Vegan     Watercress     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 cup plus 1 tablespoon extra-virgin olive oil
3 large ears yellow corn, husked
1 cup chopped green onions
2 1/4 cups water
1 1/2 cups basmati rice*
1/2 teaspoon salt
1 1/4 cups coarsely chopped toasted pecans
3 bunches watercress (about 12 ounces total), stems discarded

Steps:

  • Whisk red wine vinegar and mustard in large bowl to blend. Gradually whisk in 1/2 cup oil. Season vinaigrette to taste with salt and pepper.
  • Using large sharp knife, cut corn kernels from cobs. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions; sauté 30 seconds. Add corn; sauté until corn is crisp-tender, about 5 minutes. Season with salt and pepper. (Vinaigrette and corn mixture can be prepared 1 day ahead. Cover separately; chill. Rewarm corn mixture over medium heat and rewhisk vinaigrette before using.)
  • Bring 2 1/4 cups water to boil in heavy medium saucepan. Rinse rice in strainer. Add rice and § teaspoon salt to boiling water. Reduce heat to low. Cover and cook until water is absorbed and rice is tender (do not stir), about 20 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.
  • Mix rice, corn mixture and pecans in large bowl. Mix in vinaigrette and watercress. Season with salt and pepper. Serve warm or at room temperature.
  • *Available at Indian markets and many supermarkets.

ROASTED CORN AND BASMATI RICE SALAD



Roasted Corn and Basmati Rice Salad image

The unique flavor of basmati rice and the rich nuttiness of roasted corn are highlighted by fresh lemon juice and basil in a salad that's always a crowd pleaser at our summer barbecues. This salad is best served well chilled.

Provided by BONNIE Q.

Categories     Salad     Grains     Rice Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 13

2 cups uncooked basmati rice
1 quart water
8 ears corn, kernels cut from cob
3 tablespoons corn oil
1 lemon, juiced
½ cup red wine vinegar
½ cup corn oil
1 tablespoon white sugar
½ cup minced fresh basil
salt and pepper to taste
3 tomatoes - peeled, seeded and diced
1 large red onion, diced
6 green onions, chopped

Steps:

  • In a medium pot, bring the basmati rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). In a bowl, toss the corn kernels with 3 tablespoons corn oil. Spread the corn on a large baking sheet. Bake 15 minutes, stirring occasionally, until lightly browned. remove from heat, and cool.
  • In a bowl, mix the lemon juice, red wine vinegar, 1/2 cup corn oil, sugar, basil, salt, and pepper.
  • In a large bowl, toss together the cooked rice, cooked corn, tomatoes, corn oil mixture, red onion, and green onions. Cover, and chill at least 1 hour before serving.

Nutrition Facts : Calories 457.9 calories, Carbohydrate 64.7 g, Fat 20.5 g, Fiber 4.8 g, Protein 7.7 g, SaturatedFat 2.7 g, Sodium 23.8 mg, Sugar 6.7 g

Tips:

  • Choose the right rice: Basmati rice is the best choice for this salad, as it cooks up fluffy and separate, with a delicate flavor that won't overpower the other ingredients.
  • Rinse the rice thoroughly: This will help to remove any starch from the surface of the rice, which can make it sticky and gummy.
  • Cook the rice according to package directions: Be sure to use the correct amount of water and cook the rice for the specified amount of time.
  • Fluff the rice with a fork: Once the rice is cooked, fluff it with a fork to separate the grains and prevent it from clumping.
  • Let the rice cool completely: Before adding the other ingredients, let the rice cool completely to room temperature. This will help to prevent the salad from becoming soggy.
  • Use fresh, flavorful ingredients: The best basmati rice salad is made with fresh, flavorful ingredients. Choose ripe, juicy tomatoes, crisp cucumbers, and sweet bell peppers.
  • Don't overdress the salad: A light dressing is all that's needed to flavor this salad. Too much dressing will weigh it down and make it soggy.
  • Serve the salad immediately: Basmati rice salad is best served immediately, while the rice is still fluffy and the vegetables are crisp. Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

Basmati rice salad is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's perfect for potlucks, picnics, and barbecues. With its colorful vegetables, nutty currants, and crunchy almonds, this salad is sure to please everyone at your table.

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