Carrot and Raisin Rice Salad with Cashews

Brown basmati rice adds substance to this slightly sweet salad, inspired by the popular carrot and raisin combination found at many salad bars.

3 cups cold cooked brown basmati rice
2  large carrots, finely shredded
3/4 cup golden raisins
1/4 cup chopped scallions
1 tablespoon fresh {lemon juice}
1/2 cup fresh orange juice
1/4 teaspoon ground {cinnamon}
1/4 teaspoon ground {allspice}
1/2 teaspoon salt
1/8 teaspoon freshly ground {black pepper}
1/4 cup safflower oil
 Boston lettuce leaves, for serving
1/2 cup chopped cashews, for garnish
In a large bowl, combine the rice, carrots, raisins, and scallions. Set aside.

In a small bowl, whisk together the lemon juice, orange juice, cinnamon, allspice, salt, and pepper. Add the oil in a slow, steady stream, whisking constantly until emulsified and smooth. Pour the dressing over the salad and toss gently to combine. Cover the salad and refrigerate for at least 1 hour before serving.

To serve, line a shallow serving bowl with lettuce leaves, mound the salad in the center, and garnish with the cashews.

Ease of Preparation: Easy

Preparation Time: 20 min
refrigerate 1 hr before serving

Servings: 4

Recipe By: Robin Robertson

From:  One-Dish Vegetarian Meals
Used with permission of Harvard Common Press