🌎 US Military Family World Cookbook Project

1 cup long-grain brown rice
1 small cucumber
2 bananas
¼ cup raisins
1 Tablespoon almonds, chopped
4 Tablespoons olive oil
4 teaspoons lemon juice
Zest of 1 lemon, finely grated
1 teaspoon salt
½ teaspoon ground coriander seeds
½ teaspoon ground cumin seeds
½ teaspoon cayenne pepper
1 teaspoon honey

Wash the rice thoroughly then cook following package instructions. Once cooked set aside to cool. Slice the cucumber finely then peel and slice the bananas. Combine the rice, cucumber, bananas, raisins and almonds in a salad bowl. Mix gently to combine. For the dressing, whisk together the olive oil, lemon juice, lemon zest, salt, spices and honey in a bowl. Pour this dressing over the salad ingredients. Toss to mix then chill in the refrigerator for at least 30 minutes before serving.