Brown Rice Salad

1 tablespoon butter

1 shallot, finely minced

1 garlic clove, minced

1 generous teaspoon ground coriander

1 cup brown rice, rinsed

1/2 cup raw nuts (I used sliced almonds but feel free to use cashews or peanuts)

1/3 cup dried cranberries

1 clementine or small orange

extra virgin olive oil

3/4 cup Italian parsley leaves, roughly chopped

salt & pepper to taste

In a medium saucepan, melt the butter over medium heat.  Add the shallots and cook, stirring until soft and opaque, approximately 3 minutes. Add the garlic to saucepan and season with coriander and pinch of salt, cooking for 30 more seconds

Add the rice, stirring to coat it all with the butter. Toast for another 30 seconds.  Then add water and cook according to directions on the box

While the rice is cooking, lightly toast the nuts in a small, dry skillet. Toss the nuts often to prevent them from burning or turning too dark.  When the nuts are toasted, remove from the pan and set aside in a small bowl.

When the rice is done, pour rice into a large serving bowl and fluff with a fork.  Add the dried cranberries to the rice. Zest the clementine/orange to the rice while the rice is still warm and then add a little of the juice from the fruit to the rice mixture.  Drizzle the olive oil over the mixture and continue to fluff with the fork. Season with salt and pepper.

The rice is ready to be served warm or at warm temperature.  Add the nuts and parsley and mix in with the rice just before serving. Garnish with some nuts and parsley.

adapted by sevenspoons