Prep 20 mins
Cook 14 mins
I found this recipe in the newspaper(originally from Fine Cooking, Sept.88) last week and have made this recipe 3 times, doubling the recipe the last two times. Everyone from grown-ups to children love it. It is light and fresh and different from the usual salads. If you are not going to serve it right away, wait to chop and add herbs til the last minute to get best flavor.
- 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 cup roughly chopped fresh cilantro or 1⁄3 cup fresh basil or 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)
- In 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.
- Add 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.