Rice, tomato, and almond salad
Description
In a large saucepan, heat 2 tablespoons of oil over medium heat. Add the onion and season with salt and pepper. Cook until softened and slightly browned, stirring occasionally, for about 5 minutes. Add cumin and garlic, and cook until fragrant, about 1 minute. Stir in the rice, 2 cups of water, bay leaf, and season with salt and pepper. Bring to a boil, then reduce the heat, cover with a lid, and simmer for about 40 minutes. Transfer to a bowl and remove the bay leaf. Add lemon juice and the remaining oil. Cool to room temperature, about 20 minutes. Adjust seasoning if necessary. Add tomatoes, 4 tablespoons of almonds, mint, and parsley. Mix well. Place the salad on each of 4 plates. Spoon the mixture into the center of the leaves. Drizzle with oil, sprinkle with the remaining tablespoon of almonds, and serve.