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This unusual rice salad gets its wonderful perfume from toasted coconut, cardamom and cloves. Brown basmati rice, a long-grain variety favored in Indian cuisine, adds a subtle aroma as well, but if it’s unavailable, you can substitute white basmati or even regular long-grain white rice. The nutty flavor of the basmati is enhanced by cooking it with fragrant Indian spices.
- Make bouquet garni: Place cardamom pods, cloves and bay leaf in square of cheesecloth and tie with kitchen string.
- In large saucepan, bring 2 3/4 cups water to a boil. Add rice, 1/2 teaspoon salt, turmeric and bouquet garni and return to a boil. Cover, reduce heat to low and simmer until water is absorbed and steam holes appear in rice, about 20 minutes.
- Remove rice from heat and let stand, covered, 10 minutes. Place in large bowl, fluff with a fork and let stand until cool.
- While rice is cooking, preheat oven to 350°F. Spread pine nuts on baking sheet and bake 1 minute; remove from oven and add coconut flakes. Bake until both are lightly browned, about 5 minutes. Set aside to cool.
- Remove bouquet garni from cooled rice, then add chickpeas and 1/2 cup Sesame Dressing and mix gently to blend. Let stand at least 10 minutes to blend flavors.
- Bring small saucepan of water to a boil. Add snow peas; cook 1 minute. Drain, rinse under cold running water and drain again. Cut each snow pea on diagonal into thirds.
- Stir toasted pine nuts and coconut, snow peas, carrots, cilantro, pepper and remaining salt into rice mixture. Add re-maining dressing; toss to blend. Serve over salad greens with Tofu Raita on the side.
- Serving Size 8 servings
- Calories 370
- Carbohydrate Content 46 g
- Cholesterol Content 0 mg
- Fat Content 18 g
- Fiber Content 5 g
- Protein Content 9 g
- Saturated Fat Content 5 g
- Sodium Content 526 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g