Ingredients

  • 22 ½ cups water
  • 3.33 tablespoons salt
  • 10 cups rice, brown, or couscous
  • 7 ½ cups hazelnuts, toasted and chopped
  • 6.67 tablespoons cumin seed, toast, then grind
  • 50 green onions, finely chop
  • 10 bunch cilantro, chopped
  • 10 cups golden raisins
  • 5 cups orange juice
  • ⅝ cups lemon juice
  • 3 ⅓ cups olive oil
  • 2 ½ teaspoons orange oil optional
  • 2 ½ teaspoons cayenne

Directions

1. Add salt to water and bring to boil. Stir in rice and simmer until tender, about 35 minutes. Drain rice in colander and rinse briefly under cold water. Cool rice.
2. While rice is cooking, preheat oven to 175*C/350*F/GM 4. Toast hazelnuts until lightly colored and skins are blistered, 10-15 minutes. Wrap nuts in kitchen towel and steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and cool. Coarsely chop.
3. Toast cumin seeds until fragrant. Grind.
4. Combine rice, nuts, cumin, finely chopped spring onions and chopped coriander with remaining ingredients and toss well. Season salad with salt. Salad may be made 2 days ahead and chilled, covered. Bring salad to room temperature before serving. Check for seasoning, it may be too sweet and need lemon juice.

Notes
Serving Ideas:Original serves 7.
Suggested Wine:Rescale from 120 back to 12. Then change info & ingr to 7.


Categories
DishesSalads, Side
Keywords
Side DishesSalads
MacGourmet downloadMoroccan Rice Salad. To import, drag image to your MacGourmet recipe box.