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Mediterranean Rice Salad

cheese, eggs

1 1/2 cups long-grain rice
1/4 cup dried currants
1/4 cup chopped onion
2 carrots; grated
1 zucchini; grated
----DRESSING----
1/2 cup orange juice
1/4 cup chopped fresh mint; or
1 teaspoon dried
3 tablespoons vegetable oil
2 tablespoons rice or wine vinegar
1 tablespoon liquid honey
1 teaspoon salt
3/4 teaspoon (each) ground cumin and coriander
1/2 teaspoon (each) paprika and pepper

In large saucepan, bring 3 cups water to boil; stir in rice. Reduce heat to low; cover and cook for about 20 minutes or until tender and water is absorbed. Remove from heat. Stir in currants, onion, carrots and zucchini. DRESSING: Whisk together orange juice, mint, oil, vinegar, honey, salt, cumin, coriander, paprika and pepper; stir into rice mixture. Cover and refrigerate for about 2 hours or until chilled. TIP: For extra colour, use a red onion. If the flavour is too strong, soak onion in cold water for 15 minutes before using.

Contributor: Canadian Living - July, 1999

Yield: 8 servings

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