Moroccan-style Rice Salad Recipe
An Easy Dish with Avocado, Kidney Beans and a Zesty Lemon Dressing
Dec 2, 2008
Moroccan food is characterized by its complex flavors and bright colors. Generally made from simple, readily available ingredients, what makes Moroccan dishes interesting is how the ingredients are combined and the number of fresh herbs used.
This substantial salad is a good example. Its basis is brown rice, which is complemented by deep-red kidney beans, creamy avocado and crunchy pepper and celery. It is finished off with spicy chili, lemon juice and lots of fragrant, fresh coriander.
This salad can be enjoyed as a starter, side dish or a light, healthy lunch. It is ideal for vegetarians and makes an unusual alternative to 'regular' rice salad at parties and barbecues.
Moroccan-style Rice Salad
Serves 4.
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients:
- 10 oz / 300 g brown rice
- Zest and juice of 1 lemon
- 1 ripe avocado
- 14 oz / 400 g tinned, cooked kidney beans
- ½ red chili
- 4 sticks celery
- 1 yellow bell pepper (paprika)
- 2 oz / 50 g pine nuts
- 1 medium bunch fresh coriander
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
Preparation:
- Cook the rice according to the instructions on the packet. Drain and leave to cool.
- Grate the zest of the lemon before slicing it in half and squeezing out the juice. Put both the zest and juice in a large bowl.
- Cut open the avocado, take out the stone and cut the flesh into small cubes. Scoop these carefully out of the skin and mix with the lemon to prevent discoloration.
- Wash and drain the kidney beans; deseed and finely chop the chili; and wash and cut the celery and pepper into small cubes.
- In a dry saucepan over a medium flame, toast the pine nuts until just golden brown, turning frequently. Roughly chop the coriander.
- Stir the kidney beans, chili, celery, pine nuts and coriander in with the avocado and lemon mix, then stir in the rice.
- Finally, mix in the olive oil and season with salt and pepper to taste.
Serve immediately at room temperature or chill in the fridge until needed. Also tastes good the next day.
Tip: The recipe uses brown rice, but can easily be made with couscous instead. This typical Moroccan ‘grain’, which is made from the starchy inner part of Durum wheat and is the country’s national dish, usually comes semi-cooked. This means it only needs to be covered with boiling water and left to soften for a few minutes. This will cut down the cooking time considerably. Follow the instructions on the packet for exact amounts and preparation instructions.
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