Lemon-Rice Salad

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Lemon-Rice Salad

 

1/4 cup minced shallots or green onions

2 tablespoons olive oil

1 cup basmati or jasmine rice, well rinsed

2 cups rich vegetable or corn stock

1 teaspoon grated lemon zest

2 1/2 tablespoons fresh lemon juice

1/4 cup roughly chopped cilantro, basil, mint, or a combination

2 teaspoons finely minced garlic

1/2 cup finely diced red onion, rinsed in cold water

1/2 cup diced red bell or gypsy peppers

1/3 cup lightly toasted pinenuts, pepitas, or chopped cashews, optional

 

In a deep saucepan, over moderate heat, saute the shallots in one tablespoon

olive oil until soft but not brown. Add the rice and continue to saute for 2

to 3 minutes longer, stirring regularly. Add the stock and bring to a boil.

Reduce heat to a simmer and cover and continue to cook until all the liquid

is absorbed (10 to 12 minutes). Off heat, allow rice to rest for 5 minutes

then gently fluff with a fork and place in a large bowl to cool completely.

Add remaining ingredients, including remaining tablespoon of olive oil, to

the rice and gently stir to combine. If not using immediately, cover and

refrigerate for up to 3 days.

Makes 8 servings.