Prep Time: 15 minutes
Total Time: 35 minutes to 1 hour (depending on the rice you use)
Jeweled Grain Salad Ingredients:
1 cup white or brown basmati rice
1/3 cup golden raisins or currants
1/3 cup roasted almonds
2 bay leaves
1 tablespoon butter
Salt and freshly ground black pepper
½ cup crumbled feta
½ cup chopped fresh parsley
Pineapple Fresno Dressing Ingredients:
2 tablespoons Pineapple Fresno hot sauce
¼ cup olive oil
2 tablespoons white wine vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
1 tablespoon honey
- Thoroughly wash the rice and add it to a large pot that has a fitted lid. Using a vegetable peeler, peel two strips of lemon zest from the lemon; add them to the pot with the rice (reserve the rest of the lemon for later). Add the raisins (or currants), almonds, bay leaves, butter, salt, pepper, and 2 cups water. Bring everything in the pot to a boil over medium-high heat. Stir the rice once, then cover the pot and turn the heat to a low simmer. Continue to simmer the rice, covered, according to the package instructions, about 20 minutes for white rice and 50 minutes for brown rice. Remove the pot from the heat; rest, covered, for 10 minutes. Remove the lid and fluff the rice with a fork.
- Juice the reserved lemon into a small bowl; Pineapple Fresno hot sauce, olive oil, vinegar, shallot, mustard, and salt. Set aside.
- Add the honey to a small saucepan over medium heat. Cook the honey until it begins to bubble and foam, about 30 seconds. Immediately add the reserved Pineapple Fresno hot sauce mixture. Cook the dressing, whisking frequently, until the shallot has turned translucent color, about 30 seconds longer. Pour the dressing over the reserved jeweled rice and gently toss everything together. Add the rice to a serving bowl. Sprinkle with the feta and parsley.