Rice salad with chicken and pistachios

4 servings

Ingredients

Quantity Ingredient
Salt
1½ cup Arborio or long-grain white rice
4 tablespoons (to 5 tbs) extra-virgin olive oil
Zest and juice of 1 large lemon
3 cups Cubed cooked chicken
¾ cup Shelled unsalted pistachios (about 4oz)
1 small Red onion, finely diced
½ cup Flat-leaf parsley finely chopped
¼ cup Basil, finely chopped
3 tablespoons Drained small capers
Salt and pepper to taste

Directions

1. In a large saucepan, bring 10 cups of water to a boil. Stir in 1 tbs salt. Add the rice and cook uncovered over moderate heat until al dente, about 15 minutes. Drain in a colander, rinse with cold water and drain again. Place the rice in a large bowl.

2. In a small bowl, mix ¬ cup of the oil with the lemon zest and lemon juice and pour the dressing over the rice. Add the chicken, pistachios, onion, parsley, basil and capers; toss. Add up to 1 tbs of oil. Season with salt and pepper to taste. Let stand for at least 20 minutes before serving.

Food and Wine September 1995

Submitted By DIANE LAZARUS On 09-29-95

Related recipes