Lemon Rice Salad

"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."
 
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Ready In:
34mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I have the prelivige of living in the Wonderful Willamette Valley in Oregon. This gives our family the opportunity to pick/harvest and eat some of the tasty fruit and vetagetables around. I am the proud mother of two wonderful children;10 and 6. I enjoying the aspect of my job as a teacher when working with students but really dislike the paperwork that goes along with special education. I love the idea of just closing the door and not having to deal with adults. Just hang out with kids and learn as well as teach them the magic of learning. My own two are forever reminding me of it. I grew up never really knowing what bad cooking was as my mother is the best cook around. She grew up outside of New Orleans but her married life has been spent out west so our tastes are varied. I grew up and have raised our children on coffee milk at age 2, grits and lots of See's chocolate. :)
 
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