Loaded with spices and flavor, this Moroccan Rice Salad is made with a premium blend of Mahatma® Jasmine Rice with Red & Wild Rice along with roasted carrots, almonds, apricots and fresh arugula.
Preheat oven to 425°F. Cook rice according to package directions, adding cinnamon stick and cloves. Remove spices.
Meanwhile, toss together carrots, oil, turmeric, cumin, paprika, cinnamon, salt and pepper until well coated. Arrange on parchment paper-lined baking sheet; bake for 20 to 25 minutes or until golden and tender.
Dressing: Whisk together oil, orange zest, orange juice, vinegar, garlic, ginger, brown sugar, salt and pepper.
In large bowl, toss rice and carrots with dressing. Stir in arugula, mint, apricots and almonds.
For a spicy finish, add harissa paste to the dressing.
One of the simplest and best ways to add flavor to any dish is to cook your rice in other liquid like chicken or vegetable broths, or sweeter touches like coconut milk or evaporated milk. You can also season the cooking water with fresh or dried herbs as well as cinnamon and cloves for mild earthy and sweet tones.
If you’re looking to add more vegetables to your diet, this Moroccan-inspired rice salad is the perfect dish made with carrots roasted in oil, turmeric, cumin, paprika, cinnamon, salt and pepper. It also includes a bed of green arugula leaves along with mint for a fresh touch.
This rice salad uses a delicious, colorful and hearty blend made up of three components:
Jasmine Rice: long grain fragrant jasmine rice adds a fluffy texture, neutral color and subtle buttery flavor.
Red Rice: whole grain rice that adds a slightly nutty flavor with a pop of red color.
Wild Rice: whole grain rice with a chewy texture that is loaded with natural vitamins and minerals.
Substitute sweet potatoes or butternut squash for carrots.