Lemon Rice Salad
A fresh lemon-herb dressing pairs well with the nutty flavor of basmati rice. Cool and gently fluff the basmati before dressing to ensure a light salad.
Yields about 5 cups.
1/4 cup minced shallots or scallions (white and green parts)
2 Tbs. olive oil
1 cup basmati or jasmine rice, well rinsed
2 cups rich vegetable or chicken stock
1 tsp. grated lemon zest
2-1/2 Tbs. fresh lemon juice
1/3 cup roughly chopped cilantro, basil, mint, or a mix
1 tsp. finely minced garlic
1/2 cup finely diced red onion, rinsed in cold water
1/2 cup diced red bell pepper
1/3 cup lightly toasted pine nuts, pepitas, or chopped cashews
In a deep saucepan over moderate heat, sauté the shallots in 1 Tbs. of the olive oil until soft but not brown. Add the rice and continue to sauté for 2 to 3 minutes longer, stirring regularly. Add the stock and bring to a boil. Reduce the heat to a simmer, cover, and continue to cook until all the liquid is absorbed, 14 to 16 minutes. Remove from the heat and let stand, partially covered, for 5 minutes. Gently fluff the rice with a fork and pour into a large bowl to cool completely.
Add the lemon zest, juice, herbs, garlic, onion, bell pepper, nuts, and remaining 1 Tbs. of olive oil to the rice and gently stir to combine.
Make Ahead Tips
If not using immediately, cover and refrigerate for up to three days.
nutrition information (per serving):
per 1/2 cup;
photo: Mark Thomas
From Fine Cooking 28
, pp. 37-38
August 1, 1998