Ronnie's Notes
Using rice for salad opens up a world of possibilities. These days we can buy several varieties and subvarieties of rice including white (basmati, jasmine, and so on) and several types of brown rice. White rice has the virtue of cooking faster, but if you prefer the more nutritious brown rice, you can use it here. Even though there’s just a hint of cinnamon in this recipe, it’s enough to enhance flavor ever so subtly. The salad would be equally good if you switched to chopped dates instead of raisins.
Instructions
Place the rice and 1 3/4 cups water in a medium saucepan and bring the liquid to a boil over high heat.
Turn the heat to low, cover the pan, and cook for or until water has been absorbed.
Remove the pan from the heat and let rest for .
Spoon the rice into a mixing bowl.
If you have time, wait at least to let the rice cool down.
Add the raisins, cashews, scallions, and parsley and toss the ingredients to distribute them evenly.
Mix the olive oil, lemon juice, and mayonnaise together and pour over the salad.
Sprinkle in the cinnamon.
Toss to coat the ingredients with the dressing.
Season to taste with salt and pepper.
Makes 6 servings.