When we lived in Alexandria, my favorite dining out spot was the Whole Foods salad bar. Fancy, right? But seriously, I loved it. I got so excited about filling up that cardboard box with as many (lightweight) items as possible, and trying a few bites each of the many many delicious options. My favorites? The grain salads. They were always so tasty, but also seemed too laborious to actually make in my own kitchen.
Turns out that’s not actually true.
Grain salads have become some of my favorite dishes to make. They are excellent for dinners, and even better for lunches the next day. This one has a great mix of spice and sweetness!
Spiced Brown Rice & Cabbage Salad
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients (4 servings)
- 2 cups dry brown rice
- 4 cups water
- 1.5 cups shredded red cabbage
- 1/4 cup pine nuts
- 1/4 cup dried currants
- 3 tablespoons olive oil
- 1.5 teaspoons cumin
- 1 teaspoon powdered ginger
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- salt and black pepper to taste
Start by cooking brown rice in a rice cooker or on the stove. Cook 2 cups brown rice with 4 cups water, and fluff when finished.
While the rice cooks, thinly shred the cabbage with a knife or mandolin. Chop into small shreds!
Once the rice has cooked and cooled slightly, add to a large mixing bowl with the cabbage.
Add pine nuts, currants, spices, and olive oil, and mix to combine. Season to taste with salt and pepper, and dig in!
Currants and pine nuts are two things I don’t usually have on hand in my house, but after tasting this salad I might need to change that. Of course if you don’t have those, you can use raisins and whatever nuts you might have on hand.
I may not live around the corner from the Whole Foods salad bar anymore, but there is no reason why I can’t have delicious grain salads waiting in my fridge for me at lunchtime.