Brown Rice Salad with Dates and Pistachios

by Eva Katz©

Serves 6

Nutrition per serving – calories: 265, fat: 17g, carbohydrates: 28 g, protein: 5g, fiber: 4g

1 ½  cups brown rice

2 ½  tablespoons lemon juice

1 teaspoon grated orange zest, plus 2 tablespoon juice from 1 orange

¼ cup extra-virgin olive oil

½ teaspoon ground cinnamon

Salt and freshly ground black pepper

4 scallions, chopped fine

½  cup chopped dates (or raisins, currants or dried apricots)

¾  cup chopped pistachios (or almonds), toasted

¼ cup chopped fresh Italian parsley leaves or mint, or a combination of the two

Bring 3 quarts water to boil in large pot. Add rice and 2 teaspoons salt; cook, stirring occasionally, until rice is tender, 22 to 25 minutes. Drain rice, transfer to parchment paper–lined rimmed baking sheet, and spread into even layer. Drizzle rice with 1 ½  teaspoons or lemon juice let cool completely, about 15 minutes.

In a large bowl, whisk remaining lemon juice, orange zest, orange juice, olive oil, cinnamon, ½ teaspoon salt and ½ teaspoon ground black pepper together in a large bowl. Transfer cooled grains to bowl with dressing. Add scallions, dates, pistachios, and chopped parsley. Taste for seasoning. Let stand for 10 minutes.

Any grain and a combination of grains can work for this salad. If substituting, you will need a total of 4 ½ cups of cooked grains. See our Grain Cooking Guide for ideas!