Lemon-rice salad

1 Servings

Ingredients

Quantity Ingredient
¼ cup Minced shallots or green onions
2 tablespoons Olive oil
1 cup Basmati or jasmine rice; well rinsed
2 cups Rich vegetable; corn, or chicken stock
1 teaspoon Grated lemon zest
2½ tablespoon Fresh lemon juice
¼ cup Roughly chopped cilantro; basil, mint, or a combination
2 teaspoons Finely minced garlic
½ cup Finely diced red onion; rinsed in cold water
½ cup Diced red bell or gypsy peppers
⅓ cup Lightly toasted pinenuts; pepitas, or chopped cashews, optional

Directions

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.

This recipe yields 8 servings.

Recipe Source: COOKING RIGHT with John Ash >From the TV FOOD NETWORK - (Show # CR-9627 broadcast 07-25-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-08-1996

Recipe by: John Ash

Posted to MC-Recipe Digest by "gswindell@..." <gswindell@...> on Apr 16, 1998

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