Name: Moroccan rice salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 1 1/2 cup (300g) brown long grain rice; 6 spring onions (shallots), finely chopped; 1 preserved lemon, finely chopped, or grated rind of 1 lemon; 1/3 cup (55g) toasted almonds, coarsely chopped; 1/3 cup (80ml) lemon juice; 1/3 cup (80g) fresh dates, chopped; 2 tablespoon torn mint; 2 teaspoon grated orange rind; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/4 cup (60ml) olive oil

Moroccan rice salad

Rice salad is a staple side dish at barbecues, and this recipe infuses brown rice with Moroccan-inspired flavours and ingredients.

Serves 8

Prep

10M

Cook

40M

Total

50M

Skip to Recipe

Ingredients

1 1/2 cup (300g) brown long grain rice

6 spring onions (shallots), finely chopped

1 preserved lemon, finely chopped, or grated rind of 1 lemon

1/3 cup (55g) toasted almonds, coarsely chopped

1/3 cup (80ml) lemon juice

1/3 cup (80g) fresh dates, chopped

2 tablespoon torn mint

2 teaspoon grated orange rind

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 cup (60ml) olive oil

Method

1.Cook rice according to packet directions. Drain.

2.Place warm rice in a large bowl. Add remaining ingredients, except oil. Season to taste.

3.Toss to combine, adding just enough oil to moisten rice. Serve salad warm or at room temperature.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories