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Moroccan rice salad

Ingredients

  • 1½ cups (300g) brown long grain rice
  • 6 spring onions (shallots), finely chopped
  • 1 preserved lemon, finely chopped, or grated rind of 1 lemon
  • 1/3 cup (55g) toasted almonds, coarsely chopped
  • 1/3 cup (80ml) lemon juice
  • 1/3 cup (80g) fresh dates, chopped
  • 2 tablespoons torn mint
  • 2 teaspoons grated orange rind
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¼ cup (60ml) olive oil
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Method

  1. Cook rice according to packet directions. Drain.
  2. Place warm rice in a large bowl. Add remaining ingredients except oil. Season to taste.
  3. Toss to combine, adding just enough oil to moisten rice. Serve salad warm or at room temperature.
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