Please Pass the Recipe

sharing recipes from one generation to the next

Moroccan Rice Salad

Moroccan Rice salad servedBalanced and nutritious, this salad can stand alone as a tasty light meal. It’s the perfect way to use upleftover rice. I find it impossible to cook the correct amount of rice, even though I know it will triple in volume. Moroccan Rice Salad has the perfect balance of crunch with herbs, spice, sweet bites and lemony sharpness. The flavor of the salad will improve from resting for a few hours before being served. My Moroccan Rice Salad makes a great accompaniment to lamb.

1 1/2 cup leftover cooked rice or couscous

2 cups shredded raw carrot

3 spring onions, sliced

1/4 cup currants

1/4 cup toasted flaked almonds

1/2 cup finely chopped parsley

1/2 cup finely chopped coriander

1 stick celery finely chopped

1/2 green capsicum diced

½ cup sprouted mung beans

2 tablespoons ground cumin

Zest and juice of 1 lemon

2 cloves garlic pounded to a paste with 1 teaspoon sea salt

Freshly ground black pepper

2 tablespoons olive oil

Mix all the above ingredients together.

About ladyredspecs

I wear two blogger hats, food and photos. My inner Melbourne kitchen, the heart of my home, is concurrently art/craft studio, workplace and sweatshop. I am a slave to my cooking passion and to my cameras. My love of good food holds me in a lifetime of bondage, as a cook, a reader, a traveller, an artist and but mostly as an eater. I feel privileged that my sixty years of experiences have mirrored both the cultural homogenization of Australian food and the digital progression of photography. While my love of food is acquired and my creations transient, the artistic genes I inherited and my photographic record permanent. These two loves are a natural yin and yang. I cooked professionally for many years but have no formal training. Simply guided by a love of eating, respect for ingredients, an abhorrence of artificial additives and a good palate, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

5 comments on “Moroccan Rice Salad

  1. sue marquis bishop
    November 19, 2013

    Moroccan rice dish sounds good. I make too much rice too
    What is green capsicum?

    • ladyredspecs
      November 19, 2013

      Crazy isn’t it how different American English and Australian English are. Capsicums are bell peppers, simple sweet, bell peppers.

  2. Pingback: REDUCE YOUR KITCHEN WASTE « Please Pass the Recipe

  3. Playful and Hungry
    October 14, 2012

    Looks good!

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This entry was posted on October 14, 2012 by in Food, Gluten Free, Light Savoury Dishes, Main Meals, Side Dishes & Salads, Vegan, Vegetarian and tagged , , , .

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