1 c. uncooked rice (brown or white)
5 tbsp. olive oil
3 tbsp. fresh lemon juice
1/2 tsp. ground coriander
1/2 tsp. ground pepper
Salt to taste
1/4 c. chopped red onion
1 c. sliced celery
1/2 c. light raisins
3 bananas
1/4 c. toasted almonds, sliced
Lettuce and chives (optional garnish)

Cook rice according to package directions until tender. Transfer to large bowl and let cool. Whisk together olive oil, 2 tablespoons of lemon juice, coriander, pepper and salt. Add to rice along with onion, celery and raisins. Mix lightly until well-coated. Peel bananas and cut into bite size chunks. Toss with remaining lemon juice; fold into rice salad. Cover and chill several hours.

To serve, spoon rice salad onto lettuce leaves. Sprinkle with almonds and optional chives. Makes 6 servings.