Rice Salad

Name: Rice Salad
Ingredients: 1 1/2 cups converted long-grain rice; 4 teaspoons kosher salt, divided; 1/3 cup extra-virgin olive oil; 1/2 cup plus 2 tablespoons minced parsley; 1/4 cup plus 1 tablespoon freshly squeezed lemon juice; 1/4 teaspoon ground allspice; 3 ripe plum tomatoes, halved lengthwise, seeds squeezed out, and finely diced; 1 Kirby cucumber, peeled, seeded, and finely diced; Freshly ground black pepper; Hot sauce; Copyright 2000 Television Food Network, G.P. All rights reserved.

11 ingredients

8 steps

Ingredients

1 1/2 cups converted long-grain rice
4 teaspoons kosher salt, divided
1/3 cup extra-virgin olive oil
1/2 cup plus 2 tablespoons minced parsley
1/4 cup plus 1 tablespoon freshly squeezed lemon juice
1/4 teaspoon ground allspice
3 ripe plum tomatoes, halved lengthwise, seeds squeezed out, and finely diced
1 Kirby cucumber, peeled, seeded, and finely diced
Freshly ground black pepper
Hot sauce
Copyright 2000 Television Food Network, G.P. All rights reserved.

Directions

1

Cook the rice according to package instructions with 2 teaspoons salt.
2

Drain and rinse under cold running water until cold.
3

Transfer to a large bowl.
4

In a medium bowl, whisk together the remaining 2 teaspoons salt, oil, parsley, lemon juice, and allspice.
5

Stir in the tomatoes and cucumber.
6

Add the oil mixture to the rice and mix until well combined.
7

Season with pepper and hot sauce to taste.
8

Serve immediately or store in the refrigerator for up to 2 days.