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Have you ever eaten Persian Rice Salad? Persian Rice Salad contains rice, cashews, dates, onions, and cinnamon among other things to form a great, unique flavor. Each ingredient in the recipe compliments another. Here is my version of Persian Rice Salad.

Persian Rice Salad

INGREDIENTS:
28 oz. mixed vegetable broth
2 cups long-grain brown rice
1 1/2 cups chopped cashews
1 1/2 cups sliced pitted dates
4 sliced green onions
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1/4 cup chopped cilantro
1/4 tsp. cinnamon

DIRECTIONS:
Heat mixed vegetable broth to a boil in a large saucepan over high heat. Add rice while boiling.
Turn heat down to low and cover. Let the mixture cook for 35-45 minutes without stirring until rice is tender.

Place rice in a large bowl and spread it out to cool. After rice is cooled, add cashews, dates, and green onions. Toss the salad.

Use a whisk to mix the olive oil, lemon juice, chopped cilantro, and cinnamon in small mixing bowl. Pour the mixture over the rice, and toss to spread the sauce throughout the rice. Use salt and pepper to taste.

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