Brown Rice Salad with Basil & Pistachios

Brown Rice Salad with Basil & Pistachios
Photo by Scott Phillips


  • 1 cup uncooked long-grain brown rice
  • ½ cup raw unsalted pistachio nuts
  • 1 medium red bell pepper, cored, seeded, and finely diced
  • 1 15-oz. can chickpeas, drained, and rinsed
  • ½ cup firmly packed fresh basil leaves, cut into thin strips (chiffonade)
  • ¼ cup red-wine vinegar
  • 1 small red onion, finely diced
  • + 5 more ingredients
    • 1 tsp. crushed red chile flakes
    • ½ cup golden raisins
    • ¼ cup plus 2 Tbs.mild-tasting olive oil
    • 4 medium to large cloves garlic, finely diced
    • 1 tsp. kosher or fine sea salt; more to taste

Fill a medium saucepan with water and bring it to a boil over high heat. Add the rice and return to a boil. Cook, uncovered, until the rice grains are cooked and tender but still a little chewy, 20 to 25 min. Drain the rice through a sieve and rinse with cold water to stop the cooking. Set aside....

View full recipe at Fine Cooking


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