Instructions: Combine 4 cups water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary. Transfer rice to large bowl. Fluff with fork. Cool. Mix in green onions, celery, parsley, pecans, currants and walnuts.

Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat. Season to taste with salt and pepper and serve.

This recipe yields 6 to 8 side-dish or 4 main-course servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.