Lemon Rice Salad
10 ingredients
2 steps
Ingredients
- 1/4 cup minced shallots or 1/4 cup green onion
- 2 tablespoons olive oil (divided)
- 1 cup basmati rice or 1 cup jasmine rice, well rinsed
- 2 cups vegetable broth or 2 cups chicken broth
- 1 teaspoon grated lemon zest
- 2 1/2 tablespoons fresh lemon juice
- 1/3 1/3 cup mint or 1/3 cup a combination herbs
- 1 teaspoon finely diced garlic
- 1/2 cup diced red pepper
- 1/3 cup toasted chopped nuts (cashews, pine nuts or pecans)
Directions
-
1In deep saucepan over moderate heat, saute the shallots in in 1 tablespoon of the olive oil until soft but not brown. Add the rice and continue to saute for 2-3 minutes longer, stirring regularly. Add the broth and bring to boil. Reduce heat to simmer, cover and continue to cook until all the broth is gone; apx. 14-16 minutes Remove from heat and let stand, partically covered for 5 minutes Gently fluff rice with fork and place in large bowl to cool completely.
-
2Add the zest, juice, herbs, garlic, onion, bell pepper, nuts and remaining olive oil to rice and gently combine. If not using immediately cover and refrigerate for up to 3 days.
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