Name: Warm Herbed Coriander Rice Salad
Cook time: 20 min
Total time: 1 1/2 hr
Yield: Makes 4 servings
Ingredients: 1 cup long-grain brown basmati rice, rinsed; 1 3/4 cups cold water; 3 tablespoons vegetable oil, divided; 1 tablespoon coriander seeds, slightly crushed; 1/2 teaspoon cumin seeds, slightly crushed; 3 garlic cloves, minced; 2 medium zucchini (1 1/4 pound), cut into 1/2-inch pieces; 1/2 cup chopped mixed herbs such as cilantro, parsley, and mint; 1 tablespoon fresh lemon juice; 1/2 cup pecans (2 ounces), toasted and coarsely chopped

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Warm Herbed Coriander Rice SaladStephanie Foley

If you think brown rice isn't for you, think again. In particular, think about brown basmati rice, whose slender grains offer an inviting combination of elegance and earthy chew. Now add in some chunks of zucchini, toasted pecans, lots of fresh herbs, and the mellowness of coriander (left over from Lamb Spice Rub ) and cumin, and you have a salad that's practically a meal.

Cooks note:

Plain rice can be made 1 day ahead and chilled. Reheat in a microwave or steam over boiling water before adding zucchini mixture.

Recipe notes

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