Golden Spiced Indian Rice Salad with Toasted Pecans

Georgia Pecan Commission
  • Yield: 8 servings


3cups water
3/4teaspoon salt, divided
1 1/2cups uncooked basmati rice, rinsed
1 1/2cups Georgia pecan halves
2tablespoons olive oil
1large onion, finely chopped
2tablespoons finely chopped fresh ginger
1teaspoon ground cumin
1teaspoon ground coriander
1teaspoon turmeric
1/3cup finely chopped fresh cilantro
1/2teaspoon sugar


  1. In a medium pot, heat water to boiling.  Add rice and 1/2 teaspoon salt; reduce heat to a low simmer, cover and cook 15 minutes.  Let rice stand covered 10 minutes, then spread on sheet pan to cool and prevent sticking.
  2. In large skillet over medium heat, toast pecan halves until lightly browned and fragrant, about 4 minutes.  Remove from skillet and set aside.  Add oil to skillet and heat.  Add onion and ginger; cook 5 minutes.  Stir in coriander, cumin, turmeric and remaining 1/4 teaspoon salt.  Cook 5 minutes longer.
  3. In large serving bowl, combine cool rice, onion mixture and pecans.  Toss gently until well mixed and all rice is tinted yellow from the spices; add cilantro and sugar, mixing briefly.  Set aside at least 20 minutes before serving at room temperature.

Recipe courtesy of the Georgia Pecan Commission

Nutritional Info *per serving

  • Calories 306
  • Fat 17g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 203mg
  • Carbohydrate 34g
  • Fiber 2g
  • Protein 4g