Combine the rice, vegetable stock and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Stir in the dried fruit during the last 5 minutes of cooking.
Spread the rice in a single layer on a parchment paper-lined rimmed baking sheet to cool to room temperature, about 30 minutes.
Whisk together the vinegar, curry powder, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil until combined.
Transfer the cooled rice to a serving bowl. Add the desired amount of the vinaigrette, then the green onion, arugula, and pistachios toss to combine. Adjust seasoning with salt and pepper, as needed.
Ingredients
Directions
Combine the rice, vegetable stock and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Stir in the dried fruit during the last 5 minutes of cooking.
Spread the rice in a single layer on a parchment paper-lined rimmed baking sheet to cool to room temperature, about 30 minutes.
Whisk together the vinegar, curry powder, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil until combined.
Transfer the cooled rice to a serving bowl. Add the desired amount of the vinaigrette, then the green onion, arugula, and pistachios toss to combine. Adjust seasoning with salt and pepper, as needed.
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