This salad is excellent as a side dish with lamb.
2 cups long-grain rice
⅓ cup pine nuts
4 scallions
6 tablespoons olive oil
3 tablespoons white wine vinegar
1½ teaspoon salt
¼ teaspoon pepper
⅓ cup currants or raisins
½ cup shredded fresh mint
Cook rice according to package directions. Transfer to a large bowl and let cool, tossing occasionally. Meanwhile, in a dry, medium frying pan, toast pine nuts over medium heat two to three minutes, or until fragrant and lightly browned, shaking pan frequently. Set aside to cool. Trim scallion greens down to three inches. Cut remaining white and green of scallion into ½-inch pieces. In a small bowl, combine olive oil, vinegar, salt, and pepper. Whisk to blend. Add scallions, currants or raisins, and mint to rice. Toss gently to mix. Pour dressing over salad and toss again. Serves eight.
Ellie Buford is a former longtime Harvard resident who regularly contributed recipes to the old Harvard Post. A world traveler, she now resides in Italy and contributes recipes with an Italian flair.
