Rice Salad

By dfarber

Ingredients

• 4 cups rice
• 4 ginger slices
• 2 teaspoons salt
• pepper to taste
• 1/2 teaspoon cumin or to taste
• 1 cup golden raisins
• 1/4 cup olive oil
• 1 tablespoon lemon juice or to taste
• 1 cup slivered almonds, blanched
• 1 cup dried apricots or prunes or combined to equal 1 cup (soaked in boiling water for 10 minutes, drained and chopped)
• 1 cup chopped scallions

Preparation

Step 1

In a saucepan bring 8 cups of water to a boil and add the rice and ginger. Cover and cook until rice is tender but still firm, about 20 minutes. Remove ginger slices and set aside. Drain rice in a sieve and transfer to a large bowl. Add the salt, pepper, cumin, raisins and oil. Stir in the lemon juice. Mince the ginger slices and mix with the rice.
When salad is cool add the almonds, apricots and scallions.
Serve at room temperature