Fine Cooking Magazine - November/December 2020

Yield: Yields about 5 cups.

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.

Ingredients

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

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

Preparation

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.

(3 ratings) Read Reviews

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Reviews (3 reviews)

khavasutra | 08/23/2011
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.
katsiegel | 08/08/2011
My husband loved this salad. I paired it with a chicken satay wrap. Absolutly WONDERFUL!
kjf | 09/03/2010
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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