My Recipe Box

Lemon Rice Salad


Yields about 5 cups.

  • by from Fine Cooking
    Issue 28

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.

  • 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):
Size : per 1/2 cup, Calories (kcal): 110, Fat (kcal): 3, Fat Calories (g): 25, Saturated Fat (g): 0.5, Protein (g): 2, Monounsaturated Fat (g): 2, Carbohydrates (mg): 19, Polyunsaturated Fat (mg): 0.5, Sodium (g): 5, Cholesterol (g): 0, Fiber (g): 1,

Photo: Mark Thomas

So good and so easy. I made it with a green salad and the Grilled Thai Chicken Breasts. I decided to use a little extra garlic and sauteed it with the shallots. I used all three herbs and pine nuts. I will absolutely make this again. Just goes to show that simple is sometimes better.

My husband loved this salad. I paired it with a chicken satay wrap. Absolutly WONDERFUL!

This is a wonderful summer salad or a side dish. I made it with basmati rice, added all three herbs (the mint is especially delicious) and used pine nuts. It was a hit for a summer buffet with everything served at room temperature. It is flavorful and refreshing. I'd make it again in a heartbeat.

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