LEMON RICE SALAD

By jarren

Make Ahead Tips

If not using immediately, cover and refrigerate for up to three days.

Ingredients

• 1/4 cup minced shallots or scallions (white and green parts)
• 2 tbsp 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 tbsp 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

Preparation

Step 1

In a deep saucepan, over moderate heat, saute the shallots in 1 tbsp of the 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 the heat to a simmer, cover, and continue to cook until all the liquid is absorbed, 14 to 16 minutes.

Removed 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 tbsp of olive oil to the rice and gently stir to combine.